Given travel plans on Christmas Day, I'm going to attempt to hold a 12 lb rib roast for 5 hours. Setup: indirect at 500 when meat goes in, then damp down immediately to drop temp to 325ish. Planning to start the cook at 3:00 am, finish it by 8:00 (hopefully with temp at 125) wrap it in foil and towels and hold in warmed cooler during travel. Dinner is planned for 2:00 pm. Does anyone have any advice? Most of my family prefers their beef on the upside of medium. I think we that like it rare will have to suffer for the group. Any advice for this relative newbie is greatly appreciated! Happy holidays!