Update: cook went great. I actually forgot to check here for input Saturday AM before I put them on. I rushed back here about halfway though the cook to see if any advice could be applied mid-cook
I just treated them like bone in. Turned out great! Only took 5.5 or 6 hours to get to 204 and falling apart. At 160 I returned them to their braising liquid foil pans and covered. This is my preferred method. Here's how I treated them:
FRIDAY NIGHT
-Sweet tea & cherry/apple juice injection
-Rub Combo I'll never be ale to replicate again, with a ton of brown and white sugar added
-Italian dressing poured over top
-Sat in foil pans all night in this condition
SATURDAY AM
-Removed from foil pans and inserted into top shelf of new LSG 20x42
-Placed their pans of injection/marinade liquid below them to catch juices, added 1/3 gallon water to each pan to prevent burning of what would soon become my braising liquid
-Smoked at 250-275 (occasionally hitting 300)
-Was at 160 within 4 hours
-Returned to foil pans and covered with heavy foil
-Was done just shy of 6 hours
-Absolutely tender, juicy and falling apart in my fingers. Amazing.
Pics and video below.
https://www.youtube.com/watch?v=toOIHfPI8u4&t=1s