Our favorite way of re-heating our vacuum packed pulled meats is as follows:
1. Thaw the frozen bags in tap water.
2. Remove the thawed meats, fluff them up with two forks and place them in two layers of heavy duty aluminum wrap with the long way of the two layers 90 degrees from each other. This makes a bag big enough to hold lots of meat. Seal the ends very tight.
3. Place the aluminum package in the oven set to 350 degrees and after about 45 minutes to an hour check the meat inside with an instant thermometer placed through the aluminum - looking for 150 degrees. The meat will rise to a point where no bacteria will live. One time we re-heated some pulled pork to room temperature and we didn't get sick.
4. We seldom use BBQ sauce, but we do serve it on the side with warmed up meats for frozen smoked meats sometimes gets stronger with smoke and needs a little toning down.
Smokemullet