OK, here is the situation, I wanna smoke up a pork butt, and transport it 1H 30 Mins away. The problem is I cannot bring the smoker, but I want to have the meat as fresh as possible. here is what I figured, that I would smoke it for 2 hours or so, then I would Transport it to Tucson a 1 1/2 hour Drive, the put it in the oven at 250* for as long as it takes after that. Does any one have a better idea then this? I get the vibe that if I do it my way I will be getting quite a few people sick.