Every year for an end of the season outing for a high school baseball team my dad helps with we do a big grill out/fishing get together for all the kids and coaches. I generally run the grill and do burgers and brats. This year they asked me to do some PP. So thanks to so many on this site tried something different. Usually smoke them the day I want to eat them, but with so many posts about pre-cooking and re-heating decided to try that (since party is on a weeknight and I didn't want to take vacation from work). Smoked about 25 pounds of bone-in pork butts Friday nigh/Saturday. Let them rest for 2-3 hours, pulled them and then vacuum sealed them. Monday night threw the bags into some simmering water in a turkey fryer for about an hour. Came out amazing. Always a little worried if they cooked too long in the water they would start to turn a little mushy, but meat came out great. Unfortunately no pictures (had a bunch of stuff going on this weekend). But want to say a big thanks to everyone who posts their hard earned knowledge on here. And anyone think about trying it, go for it. I was skeptical, I like to eat stuff right off the smoker (well after a rest period). But vacuum sealing and into some hot water works amazing, meat stays juicy and didn't lose the texture. Thanks again guys.