Last week I posted about an upcoming golf trip meeting 15 of my buddies in NW Florida. On Friday I'll be smoking butts and chickens. I'll leave Saturday with the butts pulled and chilled in the cooler in ziplocs for the two day drive from here in TN. I'll arrive Sunday, put the meat in the fridge, and heat and serve Monday night. I originally was going to put the meet in aluminum pans for travel but got the ziploc suggestion here on the forum. Thanks for the good idea! I was going to spatchcock the chickens and quarter them after the smoke, then seal them in the ziplocs. I was a little concerned about the chicken drying out between Friday and Monday. This past weekend I smoked some chicken and yesterday took leftovers off the bone and shredded with BBQ sauce for sandwiches. It was very good, sweet and juicy. Now I'm thinking about smoking the chickens whole and after resting, removing it from the bone, shredding, and carrying it in the cooler just like the butts. Should be easier to carry and serve. Thoughts and ideas? Thanks!