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Looks good butt marinades only penetrate 1/4" or so. Fine for thin things like steak, chops or chicken. Too much mass for a marinade to work on a butt IMO. Was it injected or brined at all, could you taste it all the way or just on the bark?

Gobble, Gobble! Wifes doing like 10 trays of lasagna for gifts of all days.

My son just did a batch for Halloween ( Adult treats ) Apple Cider was crazy expensive.

I doubt it will hurt. Apple, Cherry or Hickory would be my choice.

Then I would skip the oven and go with any of the last three options. New territory for me as I never did one precooked before.

Good point. We always used acetone for a final prep for 3M tape but that was for aluminum windows and doors. Regular alcohol is a better option.

I guess my biggest worry is not drying it out. What does the caterer suggest for reheat?

That's what I usually do also. The Wife has to have her oven stuffed one.

Is it in a pan with foil top? If so, heat is heat.

Yes, and after the degreaser, wipe with acetone or nail polish remover (same thing) as a final prime.

Same as it ever was, you rock!

https://www.yahoo.com/lifestyle/articles/21-festive-thanksgiving-cocktails-160652630.html

https://www.weber.com/US/en/blog/burning-questions/can-i-take-my-grill-to-another-country/weber-30242.html

I never gave it much thought as we usually try to get everything done around 3 p.m., but I saw Martha likes to do 2 and most others like noon. Curious at what time you prefer.

Yea, your in the right sub forum so no need to clarify.

Food cooks more evenly, no hot spots or needing to flip or rotate (by hand). I couldn't tell you if there's a difference between the two, but it's an excuse to buy another tool in the arsenal and most like the cool factor.

I was going to rotiss it but babysitting the grandson and windy told me no. I used some of The Good Charcoal Company lump from Sam's. It's African Acacia, smallish pieces, but it burns hot. I loaded both baskets on the performer and should've throttled the fins back. Relatively short cook...

I should ask my DIL. She's a food scientist and her field is cooking oils.

Did the apricot brine and rub, used a sweetchili peach glaze when it hit 135. Pulled at 140 and rested. Yellow rice and some homemade black beans.