Hello,
I thought I asked the question a few days ago, but I am not very good at using this blog business. I watched your smoked turkey demonstration & also purchased the brine mix from you for brining the turkey & the ham. The question I thought I asked, but apparently did not is this. Beyond your demonstration for smoking the turkey & the ham for that matter; After smoking the turkey (according to your specific instructions) especially, but also the ham I want to safely cool it down, travel to another area, & then heat up the individual servings (or the whole turkey && ham if necessary) safely. Is there any particular additional procedures I should follow to make this perfect? Is it better to pre-slice everything after the initial smoke & re-heat or is it better to keep them whole & heat them up later? I am wide open to any ideas, thoughts, tips, or suggestions. I will be smoking ham, turkey, oysters, stuffing, sweet potatoes, butter. I have just never done it all in advance before, then traveled, & re-heated so I want to make certain I have this down pat. I have always just done all my eating & drinking at home so whatever I cooked, we ate it here at home right away for the most part. Thank you for your help. Dave

Thank you all for your help, I really appreciate it. Yes, I have done this before & used the brines & all, but got it all cooked & then ate it. No transportation, etc. I enjoy all the cooking, I just wish I did not have to transport for the eatting part & definitely want to be safe. But also, I don’t want a dried out finally either! That would defeat the whole purpose of the pump & brine & slow smoke. Honestly, I was hoping a could cool, refrigerate, slice & place in foil pans like the caterers do & seem to keep them juicy. However, it sounds like it is best to keep everything whole (Hams, Turkeys, vegetables, & dressings), cool, pack, & re-heat. I have never been real hot on the temperatures, just working it, looking at it, etc. But, my wife keeps me at bay with that as she is just the opposite. Let me know if I misunderstood anything & if any of you have any other ideas, tips, or thoughts. I am just about tempted to try & transport my smoker with all the meat still in brining pots, etc. but that seems like even a bigger catstrophe awaiting to happen. Thanks again, Dave

Jonathon Yes I did. I am sorry for repeating it. However, when I was on the lookout for answers I could find neither the answer or the question. So, I thought maybe it did not take or something. I was not sure & I am not very good at this blogging business. Thanks for the response & pardon me for making you go though it all twice. Dave

Kansas Dad,
Thank you, I really appreciate it. That is what I pretty well figured I would do & just put everything in one of those Aluminum BBQ pans I keep then into the coolers lined with Blue Ice at the bottom. The transport is only 4-5 hours, so I think it should be OK, so long as I cool it all down over night first. The ham I ended up with is 25 pounds so I will do one pan for the turkey, another for the ham (that may end up shredded), & others for smoked oyster stuffing, cream corn, sweet potatoes, smoked mashed potatoes, etc. Thank you for all your help, I really appreciate it.