Hi
I am a bit late here and I don't know if you have a sous vide. What I do is slice the meat, seal it in vac bag, then put it in sous vide at around 57c for an hour or so. It doesn't cook any more but heats up nice.
Of course you need a sous vide that can strap on the side of an esky to get this to happen if you want to heat a few bags of meat.
Maybe not an idea for here, but for smaller parties it works a treat.
Will watch to see the upshot.
TA
Grant from Grass Valley