[16Adams]

I’ve made a foil boat with garlic/butter/stock. Liquid about half way up parts. Let them simmer flipping occasionally so all sides get smoke. When I think they’re done I wrap them up and let them steam a tad. My goal is 187* easy to remember.
I’m not saying this right thing to do, it’s based on my Mother simmering giblets necks in shallow stock on stove top until needed to chop into gravy.
Duck breast makes good gravy meat bits too. Growing up we’d go out to the river, shoot a duck and duck breast gravy was always a hit.

Taking easy route this year. Bought wife smoked turkey I’m grilling a steak