I am going to be smoking a turkey in a couple of weeks for my family's belated Christmas. I plan on doing about a 10lb bird and brining it over night, then rubbing it with Jeff's rub and smoking over cherry wood. Now my question, if it gets done early like about two hours, could I foil it and put it in a cooler without having any problems? I did a bone in turkey breast earlier this year and had to keep it warm for awhile and coolered it for about an hour and then put it still foiled in the oven on 175 for a while, it was very good and very juicy still. Is there any problems with coolering it like this? I want to get the smoke done early as we have to go to a performance for about an hour so I was hoping to be able to keep it hot and not have to worry about it drying out. I am not worried about the skin being crisp as the flavor of the breast that I did made up for not eating the skin and most of my family doesn't want the skin any way.