That is the exact same thing I do.In our case, there’s just the two of us most of the time, so when I do a brisket I know there will be leftovers. I slice a generous amount for us to eat on the cook day and vacuum seal the rest in appropriate portions. If we will be having guests, I can pull out multiple “portions” as needed and reheat.
My vacuum sealer lives in a cabinet in the kitchen and takes about 15 seconds to set up, so there’s no inconvenience factor for me. YMMV