The best way I have found to reheat any meat and not lose the moisture is to vacuum seal it and reheat in boiling water. Learned that from a friend who caters and uses this method. Couldn't believe it when I happened to be at an event he catered. Walked out back to talk to him and he's setting up burners and big pots and dropping sliced brisket, chicken and pulled pork in frozen bags into the pots. Heard a lady tell him afterwards that her husband caters also and it was some of the best chicken they've ever had. I do it with all types of meat for personal use. Great weekday meals. Wife and I call them boil bags and have a list of what's in the freezer and use it like a menu. Throw a couple sides together and 30 minutes in some boiling water and the main dish is ready to eat.

I do the same thing with all kinds of bbq leftovers using my immersion circulator at 155-160.