I fired up the Traeger Timberline and made some PIA Chicken Thighs. I removed the skin and scraped the fat off. I rubbed the skinned thigh, put the skin on and applied some SPOG. I gave it a nice butter bath and then smoked at 275 F with a final glaze of bbq sauce.
I got perfect bite through skin. A lot of work but worth it.
If you want to see the full process, I posted this earlier at https://www.smokingmeatforums.com/threads/pia-bbq-chicken.286760/
I got perfect bite through skin. A lot of work but worth it.
If you want to see the full process, I posted this earlier at https://www.smokingmeatforums.com/threads/pia-bbq-chicken.286760/