Yes as you mentioned you’d need to brine it to add moisture to the meat. But I would imagine after a few hours on smoke you could wrap that bird and get that real “fall off the bone” you are looking for while retaining a lot of moisture. I’d even go as far as maybe putting in a foil pan and add a little chicken stock to it. I bet that would come out pretty darn good.
Reverse seared KC strips
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That looks great! I’ve been eating that same menu for the last week!
Better Living Through BBQ!
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Joe Hell It’s hard to beat. I also made Kahlua-Pina Coladas with it.
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Darkfish89 I just spent 5 minutes trying to figure out how you made Pina Coladas with meat! Then I realized you also made ina Coladas, brain dead moment there.
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