Hoping to get some advice on smoking a Thanksgiving turkey. Chickens we've brined and smoked have been awesome. This site has provided me with a ton of information and I'm grateful for the help I've received in the past. Due to logistics, I'm considering starting the smoking process the night before, and then having to travel about an hour sometime Thanksgiving morning before completing the process. I figure that I can have the bird above 160 by the time we hit the road, and would keep it wrapped up and in a cooler during travel to keep the temp above 140 (does the danger zone still apply with meat cooling after being heated above the zone?) Am I inviting trouble, or would this process be OK? Has anyone managed this type of effort? Suggestions for success here?