I'm attempting my 3rd pork butt this week. After 2 cooks of butts each being about 4lbs each. I always had to finish them in the oven because of not being able to reach finishing temps. I always have had troubles keeping temps up on the WSM and I believe its due to the fact I live @ 7000ft. I have had a number of succesfully rib cooks but not the butts. So not to disappoint guest whats the best way to reheat a butt from a smoke the night before and still keep it juicy. The butts about 9lbs without the the cap removed.