Last time I kept a sheet of foil over the breast meat to try to keep it from getting too done before the dark meat. I was cooking indirect in my kettle.
Ultimately when my dark meat finished up I didn't have enough color on my breast meat skin. Everything tasted great but next time I would not leave the foil on so long -- it just didn't look uniformly brown.
And you eat with your eyes first . . .
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Rec Tec with bull horns -- UDS (Big Blue) -- 2 Weber kettles -- Weber gasser -- DCS outdoor stainless built-in nat. gasser with smoker box and rotisserie -- Dutch ovens a-plenty -- bright yellow can't-lose-me Thermapen
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