I started smoking a turkey last night at 11 and wanted to cold smoke it for most of the night after brining for 12 hours. My attached smoker was heating my grill up past 40 degrees so I went ahead and hot smoked it. I took it off this moring at 9:30 and it looks great, however, we aren't eating til 1. How can I keep it moist and warm? I actually cooked it with a beer can it it, so maybe the moisture inside will still keep it moist. ANY IDEAS??? Thanks.