Food safety issue there. If the meat goes below 140 for 2 hours, you are in the danger zone. You won't be able to see or smell the bacteria, but it's there and starting to grow.
Best bet is to bring the grill with you and cook on site, or cook at home, ice bath it, seal in food saver bags, and heat up in a Dutch oven of boiling water, cut bags open and serve juicy meat.
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