I may try the 8 to 12 hour thighs, just because.
I did bone in ones at 150 for 4 or 5 hours then shocked and finished on the grill. They were very good. I don't remember if they were shredable , it has been a while.
I know I will do boneless skinless breasts and have also done thighs at 140 to 142 for 4 to 6 hours and they come out moist and easily shredable, provided you do a little preprep before putting in the bag. on the breast I usually just make sure there is no cartilage left along the keel bone side. I think it is keel bone, breast bone, I don't know.I just know a little sliver off that edge makes for easier work later on.
I don't think I have ever done legs/drumsticks S but have done wings several times, I have come to like 162 for 60 to 90 minutes. These are split wings, then ice or cold water shock for a few and finished on the grill and even did them on the blackstone to finish. I have tried 158 to 160 for loner time and 165 for shorted but found my liking at 162. I have not tried deep frying them afterwards. I don't deep fry much. Thinking of getting one of those little Gas One camp stoves, I see they have 12K BTU one and a 4 to 6 qt SS pot and just set it up in the garage to give it a go.
