Done quite a few chickens on the smoker now, and after looking around for something a bit different thought I'd have a go at shredding the meat as it works so well with pork.
Cooked on the GMG at 325° following a recipe from the GMG site.
Brined for a few hours, then glazed with butter/oil and rubbed with garlic salt and black pepper.
Fresh from the smoker, letting it rest while I grab a cold one.
I was worried about it drying out as I took it way over temp. I'd like to say I had a valid reason for that but I left it on too high then got stuck in traffic picking the Mrs up from work. I shouldnt have worried, it was still really moist and pulled very easily.
Worked very well with out homemade BBQ sauce. It was really very good and is something we will certainly do again. I liked the brining process but Im not sure i'll bother with the rub next time. We couldnt pick out any of the rub after it was mixed with the sauce. Though you could smell it down the street as we arrived back.