Rub it with a heavy dose of Cavenders(yellow can) and wrap it in tin foil. Smoke it at medium heat, until the internal temp is 130 degrees Fahrenheit. Remove foil and continue smoking until temp reaches 160 degrees Fahrenheit. If it begins to dry out after removing foil, lightly baste with extra virgin olive oil.

Enjoy

try a beer can roast

Cut it into strips and cook it with some cream of mushroom soup. Delish.

Smoked is my favorite way.

I like to de-bone and use the meat in soup, my wifes turkey noodle recipe works well, especially for old birds. Also, the deboning process gives you another chance to remove shot.

I have tried several marinade recipes and have had the best luck with McCormack's Baja Citrus. Sold in envelope pouches in most stores in the section where chili, gravy, etc. envelope mixes are located. Forget about the instructions stating you should only leave it in the marinade for 15 minutes. A couple of days is fine if it's kept cool and covered. The longer it's in the marinade, the more tender and juicy the finished product will be. Always make sure you put it to soak in glass or plastic bowl (NOT aluminum!). The meat should be just covered with marinade. I stretch plastic wrap over top of bowl and seal it with one of my daughter's head bands. Bone the meat and slice each half breast into two or three strips lengthways before putting it to soak. You can broil it in the oven and it's good but barbecued it's fantastic!