Started yesterday with dry brining overnight and injecting with some chicken broth.
Today I pulled em out and hit em with the simon and garfunkel then into the smoker at 350 for 2 hours until they had an IT of 160, then I pulled them and pulled them.
Something weird happened when I was almost done cooking and the smoker refused to go above 295 with the water pan in (even empty) so I yanked it and just ran the smoker without.
Hawaiian rolls, carmelized onions and some Carolina mustard sauce to finish em off.
Plenty of leftovers for the weekend.
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