Recently, our local supermarket had pork butts for a buck a pound. I grabbed 3 and smoked them and packaged them in one pound vacuumed and sealed plastic bags and placed them in the freezer and gave away a few pounds to neighbors and DD and SIL. Next time I was in the store, they were sill on sale so I got 2 more and did the same routine. Last Thursday, the butts had gone to $1.50 a pound but I bought another one and smoked it Friday night and Saturday on my 22.5" Weber kettle. I had run out of Kingsford blue bag briquettes (hurry Memorial Day sales please) and tried a bag of mesquite flavored briquettes from the supermarket that I had on hand. To my surprise, these things burned at 3 times the rate of the Kingsford; so I was awakened at oh-dark-thirty with the Maverick ET-733 alarm going and telling me the barbecue temp had dropped. I got up and checked and found the charcoal gone, so I transferred to a roasting pan and put it in the kitchen oven to finish. IT was at 145° F when I took it off the Weber. It took about 7 more hours for the IT to reach 200°. I took it out, wrapped it in aluminum foil then wrapped it in a beach towel. I let it wait overnight before pulling it (with the bear claws that came with the new ET-733). It came out perfectly done all the way through and almost all of the fat rendered away. I plan to take this along with some barbecued beans in a Crock Pot, slaw and bread to some friends who run an auto/truck repair company for lunch tomorrow; so I didn't do anything but leave the pork in the pan, wrap it with fresh AF to seal it and put in the reefer. My question is, "How should I reheat it before serving?" My first instinct is to put it back in the oven at about 225° until it feels warm enough then wrap it the beach towel for transport. Anything wrong with this plan? Is there a better one you can suggest? Would really appreciate your advice.