Ok I see now. I'm going to be on a UDS so I think I can just get a turkey roaster to do them in if I were to do this method.
Quote:
Originally Posted by big range bbq
We started out using whole chickens and found out it was a lot of work and even more waste. We use boneless skinless breast and thighs. We put them in a 1/2 sheet pan with some butter and rub. The butter and juice from the thighs keep the breasts moist and get just enough smoke to add to the flavor profile. Let everything cool down and pull, very easy no waste. Add a little sauce and your set.
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