I pulled the pork butts from the cooker around 4:30 p.m.
This pork is being served at my nephew's graduation party next weekend, so after pulling and seasoning I placed the ready-to-serve pulled pork in a vacuum sealer bag.
I've been vacuum sealing and then freezing my leftover bbq for almost 7 years. It's great for storing leftovers and extras and just happens to work perfectly for pre-cooking 'que for family events. Caterers and restuarants do it too!
Tip: Take special care to make sure the plastic is laying flat on the sealer bar so it's not krinkled. A krinkled bag might come open unexpectedly and cause freezer burn.