The whole bet on Sunday cooking is leverage. Spend six hours on Sunday. Eat off the work for two weeks. Three cooks that earn the freezer.
Brisket. Eight to twelve pounds. Twelve hours on the smoker. Slice the leftovers into sandwich-sized portions, vacuum seal, freeze flat. Reheat in a 200F oven inside the bag for forty minutes.
Pulled pork. Eight to ten pounds of shoulder. Eight hours on the smoker. Pull, mix with the cooking liquid, portion into freezer bags. Each bag is a Tuesday-night taco platter.
Beef stew. The Dutch oven kind. Three hours, deeply browned chuck, the wine, the stock, the carrots, the potatoes added at the right time. Cool to room temperature, portion into quart containers, freeze. Each quart is a weeknight dinner with crusty bread.
The vacuum sealer is the equipment that earns its money on Sunday cooks. So is the chest freezer if you can manage one. The trick on the freezer is to label every bag with the date and the dish, and rotate first-in first-out.
Sunday is the leverage day. Block it. Set the smoker. Pour something cold. Eat off Sunday for two weeks.