Quote:
Originally Posted by Wampus
This past spring, I did one that ended up being done WAY earlier than I planned......mainly because I'd let the smoker temp get way up to 450! Anyway, it was done in 2 hours and I still hadn't made the taters, gravy and other sides. If I recall, I held in in the pan, foiled for about 2 hours and it was still nice and hot when I carved it. You should be fine.
If you are coolering it, you should REALLY be OK. I'm assuming you're gonna carve it when you get where you're going? That's what I would do if it were me.
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Just a fyi, if you hold it too long, more than 45 min or so, skin will be rubbery.
