I like my PIA chicken, but it is a lot of work, so I don't do it all the time. However, I wanted to see how my Bradley P10 would handle it. This is just a report on how it turned out from the P10. If you want a full tutorial on how I make it check out my prior post, https://www.smokingmeatforums.com/threads/pia-bbq-chicken.286760/
In short, I removed the skin from chicken thighs and scraped the fat off. I seasoned the meat and replaced the skin.
I put the thighs in a butter/oil bath and smoked at 275 F for 45 minutes.
I put the thighs right on the grill and smoked to an internal temperature of 175 F. I brushed with BBQ sauce and smoked for 10 minutes to glaze.
It turned out great. I think it took a few minutes longer to get to the internal temperature but nothing major. The skin was still bite through and it tasted great. The Bradley did a fine job.
Disco
In short, I removed the skin from chicken thighs and scraped the fat off. I seasoned the meat and replaced the skin.
I put the thighs in a butter/oil bath and smoked at 275 F for 45 minutes.
I put the thighs right on the grill and smoked to an internal temperature of 175 F. I brushed with BBQ sauce and smoked for 10 minutes to glaze.
It turned out great. I think it took a few minutes longer to get to the internal temperature but nothing major. The skin was still bite through and it tasted great. The Bradley did a fine job.
Disco