You have to be careful with your meat. You shouldn't let it go under 140° for that bacteria can start to form. Now I have left mine in a cooler for 5 hours justmake sure you have alot of towels and stuff the cooler as full as you can.
Question: 130 should be hot to the touch, yes? How do we know that the internal temp is over or at 140 degrees after six hours? Is this from experience after foiling & toweling in the cooler while a temp probe was still in? (I apologize if this question seems kind of challenging to the knowledge in this forum.)