Alright, so here is the issue at thand. I am going to be smoking up quite a few pork butts for a large group of friends this weekend and had a question. I have already purchased the butts, they are sitting in my deep freeze as I type this. What I am wondering is if they are going to be safe if I pull them out Thursday morning and refridgerate, season after work, place back in the fridge, load into ice filled coolers and then make a trip, oh, let's say around 2 hours. Would I be getting to close to the 40 degree mark that I need to stay below? I think I should be fine but with the amount of people that I am going to be feeding, I'm curious on how to proceed. Maybe I leave them froze, pack them into the coolers and make my drive. Once I am at my destination de-thaw and season? Looking to have food ready to eat Saturday evening, 7 PM-ish, and would like to be able to have the rub settle in a bit. Ideas? Input?