I volunteered to smoke a Pork Butt for a dinner party this Saturday nite. Problem is that Im doing the smoke on Friday. Im on the board at our family's summer cabin community and we have a board meeting Saturday afternoon. I'll have to smoke it here and take it up there, about 150 miles away. Question is, How do I keep that clean fresh taste on my butt (HA) . WHat do you guys think would be the best way to preserve the butt for serving about 24 hours after the smoking is done? Obviously I will have to let it cool, take it up there and reheat it. Any tips for keeping it as good as it would be if I served it on the same day?