Smoking in advance

I would pull the shoulder and freez for a day or two just to make it last. Then thaw in the fridge so it will be ready for heating when you get where ever.

You could slice the brisket then do the same as the shoulder but make sure you have plenty of the juice to pur over when reheating.

Brisket loves to dry out so you might be better off keeping it whole and slice after reheating.

Personally, if it's going to be more than 3 days, I'd freeze it. Other, more knowledgeable folk will pass by...

do you have a food saver?

I would smoke then prepare like you would if you was going to eat it, put it in the food saver bags, vac/seal and freeze them, when you get to where you are going, just boil the bags intill they are hot. I do this all the time, and the BBQ is just as good as the day I cooked it.

You do need a food saver. I wouldn't be without mine, and wish I had the bigger one.

If what you want is a natural appeal (meaning not polluted with crappy sauce) then I suggest the following.

Pork Butts

Smoke your product.... pull the bone out of the butt (hee hee) and IMMEDIATELY wrap in a food grade plastic wrap. The cooling will draw in the plastic as it cools a bit on the counter --- then freeze.

Now as you drive simply dump the frozen butt in the ice chest, you do not even need ice. Pop it in the fridge before you go to bed. If you take 7 hours and there is no ice in the chest it should defrost perfectly.

On Sunday set an oven to 250 and heat (assuming its thawed) until the plastic expands from the pressure inside.... no it will not pop or burn. If you are paranoid simply wrap in foil while still in the wrap.

Brisket... same thing... wrap nice and tight... going one way then the other... sideways and long ways.... same temp... same process. slice once unwrapped.

tip: let the meat rest until it draws the plastic back in THEN cut and unwrap. NEVER throw away the juice... mix it in. assuming you have a decent rub it will be wonderful.

tip: I used to deliver butts to a deli and they loved it deboned (which should just pull out) and wrapped as a whole roast and here is why. When the roast is done and the plastic has drawn back in (with allllllllll those yummy juices) you can literally mix it and break it up with your hands BEFORE you take it out. I have done it while its cold too but its harder.

I also suggest and demand everyone else here do the same in the future. The revolution will be barbersized... hold it... thats like a shaving cream.

Dude what the Funk Miester said use whatever foil and saran wrap you can get your hands on! Enjoy and have fun!