Let's just say I smoked a brisket and I wanted to eat it LATER on. I'm thinking freezing it. Whether it be ribs, or chickens, or a thick steak, pulled pork......what is the procedure in freezing...if any?

Vacuum pack and freeze away.

If I'm going to eat it within a week or two, I just wrap in foil and freeze and then reheat in oven in the foil. If I'm freezing it for longer I vacuum seal and take out of vacuum pack and wrap in foil to reheat. I've only done this with ribs and brisket, not sure how chicken or steak would workout but I bet would work fine with pork butt.

Vacuum pack will give you best results. But for whatever reason once it is frozen and reheated it is never near as good as just cooked. Still, sometimes you just have to.

Add Sous Vide to vacuum pack to maintain the freshness.

I agree with the vacuum pack as well as the fact that some of the smoke flavor is definitely lost when reheating regardless of how it is frozen. Perhaps if it were reheated on a smoker, it might be better but have never tried it.

This

Most vacuum bags are simmer safe. I drop them into hot water on the stove to re-heat. No loss of flavor or smoke, and it doesn't dry out.

Sous-vide (/suːˈviːd/; French for "under vacuum")[1] is a method of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature much lower than normally used for cooking (typically around 55 to 60 �C (131 to 140 �F) for meat, higher for vegetables). The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.

Yes I vacuum seal mine then simmer to reheat and it tastes like it just came off the pit.