I've got an Oklahoma Joe Longhorn offset smoker.
1. I'm wanting to inject with creole butter. Would i inject the night before & let marinate or just before i place it on the smoker?
2. Looking for IT of breast at 190 (I don't like the meat when it's at 165...too rubbery)
3. Olive oil, salt & pepper for the outside
4. I'll be using oak wood for smoke
I'm looking for that Boston Market and Publix rotisserie type fall off the bone meat.