<<<<<<<Try to avoid a styrofoam outer cooler - they will ALWAYS be broken.

I'm amazed at how long my Louisiana boudin and central Texas brisket stay frozen in the carry on if they are insulated simply with clothing - - though I have also broken styrofoam coolers into slabs and placed the slabs around the meat.

I have to confess to also putting ice into large plastic freezer bags in the Skyclub as a temporary cold-pack en route.

Arriving home in winter, with a longer drive ahead, I put the meat into a cooler in the car, and then shovel in some snow and ice. That may not work in Hawaii.