The pork butt was smoked, then allowed to cool down to room temperature. Then, it was vacuum sealed whole (with fat and bone still intact) and frozen. It stayed frozen for about two weeks, then it was allowed to thaw in the refrigerator overnight. Then, the butt was boiled/simmered for about 45 minutes still inside the vacuum sealed bag.
The butt was amazing. It was just as good, if not better, than straight out of the smoker. I think that the vacuum sealer actually pressed the juices back into the meat because it was very moist and tender.
From now on, I plan to smoke up four butts at a time (Sam's Club sells them two to a pack) then I'll vacuum seal and freeze them for those times when I don't have time to smoke them fresh.
Thanks for the idea, Randy!