Thank you all for your help, I really appreciate it. Yes, I have done this before & used the brines & all, but got it all cooked & then ate it. No transportation, etc. I enjoy all the cooking, I just wish I did not have to transport for the eatting part & definitely want to be safe. But also, I don’t want a dried out finally either! That would defeat the whole purpose of the pump & brine & slow smoke. Honestly, I was hoping a could cool, refrigerate, slice & place in foil pans like the caterers do & seem to keep them juicy. However, it sounds like it is best to keep everything whole (Hams, Turkeys, vegetables, & dressings), cool, pack, & re-heat. I have never been real hot on the temperatures, just working it, looking at it, etc. But, my wife keeps me at bay with that as she is just the opposite. Let me know if I misunderstood anything & if any of you have any other ideas, tips, or thoughts. I am just about tempted to try & transport my smoker with all the meat still in brining pots, etc. but that seems like even a bigger catstrophe awaiting to happen. Thanks again, Dave