If you want this same process to work with all the meat being ready at once, flip the temps around: Cook dark meat at 165 for 3 hours -> drop temp to 145 F (ice

If you want this same process to work with all the meat being ready at once, flip the temps around: Cook dark meat at 165 for 3 hours -> drop temp to 145 F (ice to hurry it) Drop in your white meat for 2 hours - remove all and crisp