Originally Posted by CBQ
Temp doesn't matter. It's the braising that works. Cook it however you want (bath/no bath, oil/no oil, grill or not) but finish by sealing it in a pan with the skin up does the trick. How long it needs to be cooked when sealed depends on the temp you cook at - lower temps take longer. Just make sure it's a tight seal.
This all makes sense but I have a follow up question from a new comp cook.
No one mentioned saucing. Im guessing you're pulling them from the foiled pan and saucing them and then putting them back on the pit to set the sauce?