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.
BBQ venison rump roast question
taxi So you are saying marinade and then freeze before cooking? Other than the water expanding within the meat and do some minor damage I don’t see a large issue with is but I’ve also never tried it.