I like dark meat but have two butter ball 3lb bondless breast. Was told to make pulled turkey like there favorite BBQ restaurant. This is for fishing trip and will be rewarmed . was planning inject, season, and smoke to about 130F. Put in foil pan with butter and wrap. Pull at 155F and rest. Shred and add butter and juice to keep moist. Vacuum seal and freeze. Would that make the super moist meat shreds or do I need to add some kind of oil? Any suggestions are appreciated.