We're headed to my sister's tomorrow. I'm bringing some extra dark meat. Brined for 24 hours, then sprinkled with Meat Church Holy Gospel. Cooking at 250 with a mix of Cabela's apple and cherry pellets.
Finished product. They were spritzed a handful of times during the cook with a cider vinegar/water mix (about 2/3 vinegar). Pulled at 165. They'll be cooled, wrapped in butcher paper, and reheated on my brother-in-law's grill tomorrow.