In three weeks I'll be leaving for a week long golf trip with 15 of my buddies. The destination is about a 10 hour drive. I plan on smoking two butts and four chickens on Saturday, drive Sunday, and serve the meat Monday evening. Here's what I thought I'd do: Saturday: Do the smoking. Pull the pork and quarter the whole-smoked chickens. Put them in aluminum pans and after the meat has cooled, cover tightly and refrigerate. Sunday: Place the refrigerated meat in a large cooler on top of bags of ice for the ten hour drive. Upon arrival put the pans in the refrigerator. Monday: Heat the covered pans at about 350 degrees until it's hot and ready to serve. Would you pull the pork after smoking on Saturday, or carry the whole butts with me, heat them on Monday, and then pull? I'm open to any suggestions on what and what not to do. Thanks!