I reheated frozen brisket and pulled pork using sous vide and here’s how it went

This past weekend I was responsible for cooking meat for a family wedding and wanted to share my experience and notes so hopefully some other people can learn from it. The bride and groom wanted 250 pounds of brisket and 125 pounds of pulled pork. Let me start by saying I by no means am set up for this and am just a humble back yard cook. So using two Traegers and a GMG, I started cooking two months ago, mostly on the weekends because I work during the week. I bought a food source vacuum sealer from Costco and the bags they sell with them. Because the bags are 11 inches wide I had to trim the briskets to roughly 9-10 inches wide before I cooked them so they would fit. This mostly worked but occasionally the point was a little thicker than others and made for a tight fit (nice). I smoked the briskets at 210 overnight fat side down starting usually around 8-9 pm and would wrap in butcher paper in the morning about 6 or 7 depending how they looked. I never checked the temps on them at this stage. Then I would bump the grill up to 250 until the meat was probe tender, most of the time it was done around 200-203 degrees and total cook time between 17-20 hours. The pork I cooked at 275 and sprayed with apple juice every hour and placed in an aluminum tray after about 5 or 6 hours with about a half a cup of apple juice, a handful of brown sugar on top and a few pads of butter. Cover in foil and continue to cook until probe tender, also around 200 degrees. Total cook time around 9 hours. The brisket I would rest on the counter for an hour and then place in the oven on warm for 2-3 hours. Then I unwrapped it and let it come down in temperature on the counter top before placing uncovered in the fridge to cool off. After it was cool i vacuum sealed them whole and placed in a freezer. The pork I would just rest on the counter separate from the juice it cooked in and would use the same process to freeze. At noon the day before the wedding I took all of the meat out to start thawing. I never let it get warm, just so it wasn’t frozen solid. The pork took about 4 hours and the brisket maybe 8. Then I placed in a temperature controlled cold room which was 46 degrees. The morning of the wedding I filled 5 large coolers half way full of hot water (the venue had an outdoor hot water spigot) and tied a 1000 watt Anova sous vide in the water set at 150 degrees. I started them at 8:30 am and at this time set all of the meat out on the table so it could warm up some and not drop the temp of the water too much when I placed them in the coolers. Around 11:30 am all the coolers had come up to 150 degrees and I put brisket in 3 of them and pork in two. The most the water temperature dropped after I put the meat in was 141 degrees. Serving time was set for 4:45 pm. I wanted to bring back some of the bark on the briskets so at 3pm I had two smokers set at 225 and set as many briskets as I could fit on them. Looking back, that was far too long on the heat before serving time as I believe it dried out the flats and bottom of the point. Next time I would do maybe 20-25 minutes on the heat. Before I put the briskets on the smokers I temped them with a thermometer just out of curiosity and they were right at 150-151 degrees. I also checked the temps when I pulled them and the hottest one was 163 degrees. I would pull a brisket off the grill, and fill its spot with another from the coolers still set at 150 degrees. Cutting into the briskets they mostly looked really good! The points were definitely very juicy and resembled cutting into a fresh one. The flats were alright, the ones I put on the smokers first definitely were not as juicy as the others. The pork I would just take out of a cooler and shred. I had drippings that I had saved and poured it over the shredded pork. The wedding party was very pleased and the guests all had nice things to say. It was definitely an experience and I learned a ton. Hopefully this post helps someone else because I was flying by the seat of my pants and wishing I could have had more information to go off of. Sorry, I meant to take more pictures of the actual sous vide process but got too busy.