Personally, on a job that size (PP for 650), I would have had to cook, then bring down the temp. Then, reheat to 160 at the site.
I know another Brother, Dive, has really no problems driving three hours with food in his Cambro, and keeping it up to s afe temps.
If he doesn't chime in, give him a PM.
"Bring it on, you bananna thong wearing killer of brisket!"-Chambers
If you really care about this place, you'll show some respect for it.
Your beard is so stupid, it took two hours to watch 60 Minutes.