Hey,Mike...If you don't want to brine,IMHO stick with thighs....This is from Jumpin' Jim,who has been very successful on the kcbs circuit for the last few years.....
- 16 large skin on thighs
- 16 oz. bottle good Itailian salad dressing
- 1 small bottle smokey KC type sauce
- a sweet poultry rub
.....Marinate thighs overnight in dressing in ziploc bags in refrigerator......Drain well,place rub over and under skin.......Cook @ 200� for 3 hrs. or to 180� internal..............Have sauce warm to less than a simmer in a foil pan,add thighs, tent loosely with foil and place back in cooker or oven at below a simmer for 1 hr........Discard the skin, adjust for salt and pull in chunks......The wallering in the sauce will thin it and tenderize the thighs.He would ordinarily finish on a med grill for a couple of minutes,but not if you are going to pull it.....Hope this helps.
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