Keeping meats fresh from smoker to table

[Black Hills eater]

If my meats are done 2 to 4 hours before mealtime do I try to keep them warm until time to serve or do I let them cool and reheat? I am concerned about dryness and also don't want to grow any microbes that might make me and my guests regret eating barbeque.

 

[SmokinAl]

You would want to keep them above 140 degrees to be safe. You can wrap them in foil & put in a 170 degree oven, or you can wrap & put in a cooler with blankets or towels wrapped around them.
Al