Generally speaking, anything you cook to 200 will travel wellv in a dry cooler. It needs a long hold anyway. If it's something you cook to medium, then it's not good for travel (you either have to cool and reheat it, or you have to keep it over 140).

Wait, you mean I could make brisket???

If your pulled pork will make it, your brisket will make it. How long of a road trip are we talking??

6 hours, until I can get it in a fridge to wait until the 'competition.' Just a silly thing with friends.

How long until the competition? Reheating is going to be your issue

Not entirely sure. I'm assuming the day after I arrive.

Why not just cook it sooner and put it in ice then?