I've already determined that the meat will need to be frozen and packed with dry ice in a great cooler for the trip, my question is in regards to when to pull the meat before vacuum sealing it. I'll have access to several grills to finish things off and reheat the meat, just wanted some expert advice on what I'm missing.
If it matters, I'm using a Masterbuilt 40" propane. I'm planning on 12 racks of ribs, 2 packer briskets, and 4 whole pork loins. I'm firing up the smoker this weekend and continuing throughout the week to get everything done. Oh, did I mention I'm taking college some classes and it's finals week so I have PLENTY of time on my hands..... :-)