I just pulled my 3 butts for a surprise birthday/anniversary celebration for my parents this weekend. We will be driving 8 hours tonight, with pulled pork on ice. Then reheating the meat on Saturday morning. I will post a Q view shortly, but I have some transport and reheat questions. For transport, I was thinking about using Dry Ice since it is a long trip. Has any one used Dry Ice in this way or have any other tips? I have seen many methods for reheating. I saved the rendered juices to remove the fat and pour back over meat. I used 3 different rubs on the butts and have kept them separate. I also have 3 different sauces so there is some variety. I did not want to do a finishing sauce for the first time because it is my first cook for a lot of people (35) and I didn't really want to experiment on them. To the question Can I do the boiling water method to reheat if I am just using a sealed freezer ziploc bag? I know I know I need to get a vac sealer, its on the list. Thanks for the words of wisdom!