Well it looks as if I'm not the only Brethren who cooked chicken tonight.
I started out with a package of thighs and let them swim for a few hours in a variation of PatioDaddio's Turkey Brine
Put them on the UDS that was warmed to 300, fired with a mix of KBB and apple wood chunks. After 45 minutes I flipped them skin side down for another 15-20 minutes. Reached a 185 IT.
Then I let them swim in a bath of milk gravy while I went in side to start some starch, rice this time
By the time the rice and veggies were done the thighs had imparted a fair amount of their goodness to the gravy
Plated and served. The skin wasn't quite bite through but not too rubbery either. First time doing this with chicken, wont be the last.
Either way this aint no Cupcake Chicken but won awards with the family anyway.