Preheat smoker to 225 degrees F, add Cherry or Applewood to the smoker. 5. Preheat a smoker to 200 degrees F (93 degrees C). Once your smoker reaches 135°C, place half-pan on the smoker and leave uncovered for 1 hour. Rest one chicken thigh on top of each piece of margarine, skin-side up. Good luck. Maybe I need to let it set more to get the bite through. Place the pan of chicken things in the Pit Barrel Cooker and cook for 1 hour. In a medium saucepan, combine barbecue sauce and grape juice. Fire up smoker or grill to 250°F, adding chunks of smoking wood chunks when at temperature. Next, place cooling rack back on the . To thin your BBQ sauce, heat in a saucepan at 65°C. Competition Chicken Chicken is not a tough piece of meat and cooks in a fairly short period of time, so you don't have to worry so much about temperature spikes (for fear of burning the outside, and undercooking the inside) as one would with a brisket or pork butt. 4. Wrap skin around chicken and put in the smoker. Then trim the excess fat off the skin and meat of each thigh until the pieces are 3 to 4 inches wide, leaving about 1/4 inch of excess skin at the edges of the meat. After an hour at 180 degrees, turn the heat up to 350 and cook for an additional 45 minutes to an hour. Trim excess fat off chicken thighs. Remove the chicken from the dressing, letting any excess remain in the bag, and lightly pat dry with paper towels. Drop your wood chunks in the fire and set your chicken pan on the top rack. You will want to run your Gateway Drum at 275-300 degrees. The butter should come up no more than half-way when melted. ½ cup kosher salt. Remove the pan from the smoker, and unmold the chicken thighs onto the baking sheet, skin side up. ; Prep Chicken Legs - Drizzle the chicken legs with olive oil and then sprinkle BBQ Chicken rub on top. Place each thigh on wire race and place back on the grill or smoker and cook for another 20 minutes, or until the sauce has set and has caramelized. Ribs We have a wide variety of ribs that can be hand cut to your specifications. In an actual competition, I'll have to have a second cooker for the chicken because I cook the other three meats (ribs, pork, brisket) at 250f and the chicken at 300-325f. Pour glaze from the bottom of the pan over the chicken thighs before serving. Preheat smoker to 250°F. We're going to break it down into 3 smaller steps to make it easier: remove and trim the skin, remove the knuckle, and trim to shape. The razor is perfect. Rest the thighs for 5-10 minutes, then serve hot (with extra BBQ sauce and napkins), and enjoy! It is a tough job that in my opinion, is the worst in the competition BBQ world. Remove the chicken from the smoker and wrap the chicken in foil, letting it rest for about 20 minutes before eating. Trim off any excess fat from chicken thighs. Each piece is placed skin down in a half size aluminum pan and seasoned on the back (meat) side with Fire Dance Chicken Rub. Trimming and shaping chicken thighs is the hardest and possibly most important step in preparing Competition Smoked Chicken Thighs. Prepare your chicken thighs as desired (debone, trim, rub). Grilling Recipes, BBQ Tips, Smoking Tutorials and More - Girls Can Grill. Ask about our special "competition grade" thighs hand selected to be uniform in size with a thin, white skin to create that bite-thru skin the judges are looking for. After an about one hour move the chicken thighs to a pan with 3 tbsp of butter and cook until chicken has reached an internal temp of 160 degrees F. and skin is crispy. In a separate bowl, mix ½ Cup Extra Virgin Olive Oil and ½ Cup Secret Weapon rub together. Mix equal parts of Jack Stack BBQ Sauce and honey in a bowl. Once your chicken is looking good and at the right temp, remove them from the smoker. $12.71 $ 12. This is the recipe I use for smoked chicken thighs at every competition BBQ contest I cook. Sprinkle the meat lightly but evenly with the rub. Learn how to grill, barbecue and smoke meat, seafood, vegetables, breads and desserts with grilling recipes and BBQ tips from female pitmaster Christie Vanover of KCBS Team Girls Can Grill. Place the chicken into pans, as pictured below, with a stick of butter cut into tabs in each pan. Smoke your chicken thighs for 2 hours and rotate them to ensure they cook evenly. By Matt Frampton on January 30, 2010 Competition BBQ Recipes, Competition Chicken, Poultry, Recipes, Rubs . Put your chicken pan in a cool place while you tend to the fire. They're then dipped in sauce and smoked for another 30 . After they have been rinsed and dried, place them into a new gallon sized zip-top bag. Step 6. Fill the bottom of a disposable aluminum pan with approximately 1 cup of margarine. It will form a thick, syrup-like matrix. After the 45 minutes is up, open the lid and put the foil tightly on the pan. Add hickory, apple, or cherry wood for extra flavor, if desired. Our hopes are that the higher heat will allow us to obtain perfect, bite through skin. Remove the chicken thighs from the butter bath and discard the butter batch. Place the baking sheet in the smoker and . The cream cheese mixture is creamy and mellows out the kick from the fresh jalapenos. Smoked cupcake chicken was made popular on the barbecue competition trail and is a way to make smoked chicken thighs so that they come out uniform, juicy and properly seasoned.. We placed the chicken on the smoker for 1 1/2 hours: 30 minutes skin side up, 30 minutes skin side down, 30 minutes skin side up after dunking in sauce. Dab a knob of butter on the top of each thigh and sprinkle on more rub. Blend spice rub and set aside. Sauce each chicken thigh and place back on the Pit . In a medium sized bowl, mix barbecue sauce ingredients together. Refrigerate skin until ready to use. Robert. Here is a rub that I came up with that I'm hoping to use in a contest this year. Place the pan of chicken things in the Pit Barrel Cooker and cook for 1 hour. Combine all the dry ingredients together in a mixing bowl. Continue to smoke the chicken until the thighs reach a temperature of 170-175 degrees F. Remove, rest, serve, and enjoy! 18 Comments. 4.8 out of 5 stars 9,143. Proceed to smoke the rooster till the thighs attain a temperature of 170-175 levels F. Take away, relaxation, serve, and luxuriate in! 10. Rest one chicken thigh on top of each piece of margarine, skin-side up. Insert temperature probe into thickest part of chicken thigh. Pour marinade into a large baggie, add chicken thighs, seal, and chill for about 4 hours. After another 30 minutes, take foil and cover the top of the pan. Remove the chicken thighs from the butter bath and discard the butter batch. 1 large onion, sliced. Okay, this was the first time using a competition chicken thighs method, as I am preparing for my first BBQ competition the 29-31 October.It is the Boo B Que KCBS competition being held at Unity Village in Lee's Summit, Missouri.It's going to be a new experience but I have a good mentor, the owner at American Fire BBQ and Grilling Supplies, also of Lee's Summit. After an hour remove the pan with chicken thighs from the Pit Barrel Cooker. Sauce your thighs and place back onto the smoker for about 10 minutes to "Set the Sauce". Cover the pan tightly with foil or a pan lid and cook for an additional 40 minutes until thighs reach an internal temp of 195-200°F (90.6-93.3°C). Dunk each thigh into the sauce, and place on a baking rack. 1. USDA says to cook chicken to 165°F, and the majority still go in to the 160s, but Slap Yo' Daddy BBQ, the team that won the . Brush the thighs lightly with the warm sauce. While the chicken is cooking the last 30 minutes take the BBQ sauce of your choice and put in a small boiler. The thighs are done when the internal temp of the thickest part of each thigh is at . Nasty! Competition Chicken Thighs Recipe If you're looking to improve your competition chicken thigh scores in KCBS, then you'll want to check out this video. Raise the temp of the GMG to 300 degrees. This typically takes another 35 mins for wings, 45 minutes for breasts, 60 minutes for thighs, or 1:15 for half chickens. Using about 1 teaspoon of the seasoning blend on each thigh, sprinkle over the top flesh side with the blend. Remove excess fat from thighs and skin. Chef Tom breaks down our method of preparing competition chicken thighs. Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Remove the chicken thighs from the butter bath and discard the butter batch. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Our chicken is preservative and additive free, delivered fresh packed on ice (never frozen). Remove the thighs from the pan and set aside. Chicken thighs, one of the competition BBQ meats, are cooked to juicy, tender perfection on the Traeger with wood-fired flavor. Smoke Since I already had my Egg smoking from doing the brisket, I just upped the temperature and cooked them with hickory smoke. Place chicken in brine for 4 hours. Drop your wood chunks in the fire and set your chicken pan on the top rack. 180 Competition Chicken Method for KCBS Contests with Fire Dancer BBQ #competitionchicken #competitionchickenthighs #howtobbqright BBQ Competition Chicken. Preheat grill or smoker to 250°F, set up for indirect heat. Be sure to coat both sides and under the skin with rub. 1 bunch thyme. Mix. Reply. Place in smoker and smoke for 1 hour. Preheat your smoker to 300°F. The judges may not eat your entry for 15, 20, or even 30 minutes after you submit it. Add ¾ stick of butter, cut into tabs to the tray and then cover with foil. Smoke the thighs for about 2 to 2 1/2 hours. Remove from smoker and let rest for 5 minutes. Place the thighs in a baking tray and place in the smoker for ½ hour. Step 2. This is because the dark meat of chicken thighs tends to do a good job of absorbing other flavors; since smoking is all about giving a unique flavor to your meat . Questions here will be responded to with competition BBQ in mind. Relaxation the thighs for 5-10 minutes, then serve scorching (with additional BBQ sauce and napkins), and luxuriate in! Then, cover the pan with foil for 45 minutes, or until the meat's internal temperature reaches 85°C. Apply a generous amount of rub to each chicken …. Preheat your Yoder Smokers YS640 (or other smoker) to 275°F. Set up a smoker or a gas grill on indirect heat at a pit temperature of 300 degrees F. Use hickory chips or chunks for the smoker. Sprinkle tops of thighs with 1/2 tablespoon of White BBQ Rub. Cover the dutch oven with the lid, close the lid of the smoker and cook for 45 . Cover the pans and cook an additional 60 minutes, rotating the pans half way through. Anyway, after scraping the fat, I trim the thigh to ensure the skin will wrap around the meat. Set your BBQ up to cook indirectly at 110C and smoke the thighs in the tray for around 1.5 hours. Finishing temperatures for chicken range a bit depending on who you ask. Apply a thin outer coat of olive oil to all of the chicken thighs. Smothered in a homemade rub & smoked to perfection. Place the skin back on the thighs. Season the thighs liberally with the barbecue seasoning. Once hot, dip thighs in sauce and place on cooling rack. 2/3 cup packed light brown sugar. 2. Shut the lid and let it go for about 45 minutes. Preheat a smoker to 300˚F. The brined chicken pieces should now each be rinsed thoroughly and dried using a handful of paper towels. Slow cooked on the grill and apple wood-smoked barbecue pulled chicken with a home-made seasoning. Competition Chicken Thighs Recipe If you're looking to improve your competition chicken thigh scores in KCBS, then you'll want to check out this video. Turn chicken thighs over and apply the spice rub to the skin. First, I purchased two (2) family packs of Tyson chicken thighs from my […] Spicy BBQ Chicken Rub. Cherry and hickory are also popular selections on the competition trail right now. Remove the chicken thighs from the dressing marinade and place in the dutch oven, skin-side down. We're going to break it down into 3 smaller steps to make it easier: remove and trim the skin, remove the knuckle, and trim to shape. After an hour remove the pan with chicken thighs from the Pit Barrel Cooker. 2. Cover each pan with aluminum foil and continue to cook for 1 hour more. I made a few changes as I usually do but the basic method remains the same and it's definitely a great recipe to try when you have a hankering for smoked chicken thighs. Rotate and flip thighs and continue smoking until internal temperature reaches 165 . Place in smoker and smoke for 1 hour. Next the chicken is given an injection with chicken broth, and coated in a white barbecue rub. This takes about 35-40 minutes. Prepare your smoker to 225-250 degrees F. Combine all the rub ingredients together. Trimming and shaping chicken thighs is the hardest and possibly most important step in preparing Competition Smoked Chicken Thighs. Generously dust all chicken thighs with the chicken rub. Then, tasting expert Jack Bishop challenges Bridget to a tasting of popcorn. In a shallow bowl, combine 1/2 cup of the pan juices with 1/2 cup barbecue sauce and a pinch of salt. Place the foil pan on the smoker. Apply the chicken rub evenly to both sides of the thighs. But with that being said, yo will still have to sort through whatever brand you buy to find like sized th8igh or trim them down to desired size. Then I wrapped the top and cooked for an additional 1 hr and 30 min to an internal temp of 200. Heat to low. The rub sort of set on the thighs similar to the way a bark on a brisket. Once hot, dip thighs in sauce and place on cooling rack. 3. 9. My local Whole Foods has a brand called Crystal Lake and the thighs do run smaller. Place the thighs skin side up in your smoker. From ownthegrill.com. Now it's time for the smoker, where each thigh is placed on top of a tablespoon of margarine—not butter because it can burn—and smoked for an hour, covered, and smoked for another hour. Close pellet grill lid and smoke at 275 degrees for about 1 hour to 1 and 1/2 hours or until the chicken reaches 165 degrees F. Baste chicken with BBQ sauce and smoke for 10 minutes. Arrange the chicken thighs on the top and bottom shelf of the wire basket and place in smoker. Place chicken thighs on cooking grate inside grill. Sprinkle spice rub on bottom of chicken thighs, aim for 50% coverage of the meat. Shut the lid and let it go for about 45 minutes. 71 $15.59 $15.59. 80k followers Wilton Perfect Results Non-Stick Mini Loaf Pan, 8-Cavity. Smoke thighs using cherry wood for 1 hour. If using . Thoroughly combine rub ingredients in a bowl. Roll the thighs so the skin is taut, then pack tightly into a disposable foil roasting dish, skin side up. First Time With This Method. Apply a generous amount of rub to each chicken thigh. I brought in Eric Lee from Fire Dancer BBQ to show us his technique for producing a proven, "180" winning chicken entry. Season 10, Episode 5 BBQ Thighs and Fried Peach Pies Julia Collin Davison unveils the secrets to the ultimate Barbecue Chicken Thighs to host, Bridget Lancaster. Apply to chicken thighs as a dry rub. Paul Jenkins 03/09/2015. Season the top of each thigh with Plowboy Yardbird Rub. Competition Smoked Chicken Thighs And Other Meats I've never competed in meat smoking competitions, but you like to learn from people who have, check out these to ideas: Competition BBQ Secrets 300 Deg Hot & Fast Place the chicken in the chilled brine for 2 to 3 hours. . Preheat smoker to 300°F (149°C) If you want competition-style thighs, trim them by removing the skin, cutting off any high-spots of fat from the inside of the skin, squaring up the meat and trimming off excess fat, and removing the ball joint of the bone. Step 3. Remove thighs from smoker and place on cooking surface. Preheat pellet grill to 275 degrees. BBQ Chicken Drumsticks Rack Stainless Steel Roaster Stand with Drip Pan, Hang Up to 14 Chicken Legs or Wings, Great easy to grill smoke wings in grill or smoker . While the chicken is smoking, make the sauce. To thin your BBQ sauce, heat in a saucepan at 65°C. After the 45 minutes is up, open the lid and put the foil tightly on the pan. BBQ Video tutorials, recommended equipment and more. Close lid and cook until the chicken's internal temperature is 75°C (165°F). Traeger Grills. Dunk in the sauce again. As soon as your rooster is wanting good and on the proper temp, take away them from the smoker. See competition link above for help. Keep an internal meat thermometer. Combine salt, black pepper, red pepper flakes, paprika, garlic powder, thyme, and oregano in a bowl. Eric has 19 first places calls for KCBS Chicken - and right now . Work the rub into the chicken legs so they are completely covered. Eric has 19 first places calls for KCBS Chicken - and right now . Serves 12. Smoke for 60 minutes, or until a thermometer inserted into. Continue to smoke for an additional 1 - 1 ½ hours or until the chicken reaches an internal temperature of 165 degrees. Share Tweet Stumble Reddit Pin. Sprinkle tops of thighs with 1/2 tablespoon of White BBQ Rub. Put your chicken pan in a cool place while you tend to the fire. Remove the thighs from the brine and place in the boiling water for 3-4 minutes. This isn't your ordinary grilled chicken recipe, the chicken thighs are trimmed, injected with juices, wrapped in their own skin, seasoned, marinated, then grilled over flavorful hardwood. Sauce each chicken thigh and place back on the Pit . How to Smoke Chicken Legs. 8. Remove the thighs from the boiling water and immediately submerge in the ice bath to stop the cooking process. This step will melt the fat from underneath the skin. . BBQ chicken, in all of its forms, peaks about 5 minutes after you remove it from the cooker. 4. 3. Remove thighs from pan and dip into BBQ sauce. Eric has 19 first places calls . Add hickory, apple, or cherry wood for extra flavor, if desired. Place the chicken thighs skin side down into the foil pan. Next, place cooling rack back on the . Competition BBQ Chicken Thighs Recipe | Traeger Grills. The pans go back on ice for 4 hours while he cooks the big meats. Bacon adds a smoky flavor to these perfectly smoked jalapeno poppers. In today's video we are smoking up some competition BBQ chicken thighs, and achieving that bite through skin that everyone wants WITHOUT scraping the skins! Paul . Serve and enjoy! Increase the temperature to 350F and allow the smoker and dutch oven to preheat, lid closed, for 10 - 15 minutes. Smoke - Place drumsticks on preheated smoker, close lid and smoke for 1 hour - 1 1/2 hours or until . How long to smoke chicken thighs. A good idea is to place the bag with the chicken in a bowl in case of a leak. 1 bunch parsley. Advertisement. Pull the chicken at 180°F (use the Maverick PT-75 thermometer for fast . Smoke using a fruitwood like apple or cherry, you can even toss in some hickory for a different flavor. Cook at 250-275°F for 1 hour in pan. Place 12-16 prepared thighs in the pan. Lightly season chicken thighs on both sides with the seasoning blend. Chicken is fairly forgiving meat to barbecue. Mix equal parts of Jack Stack BBQ Sauce and honey in a bowl. Place 6 tablespoons of margarine in each pan. Mix equal parts of Jack Stack BBQ Sauce and honey in a bowl. Smoke the thighs at 250ºF for 1 hour. Then, cover the pan with foil for 45 minutes, or until the meat's internal temperature reaches 85°C. Rub the spice rub all over the chicken thighs, massaging some under the skin as well. Place the chicken, skin side down, in the pans, keeping in a single layer. Poultry Brine: 1 gallon warm water. Brush remaining sauce to meat before serving. Steps. This time around, we used a temperature of 275 F in the smoker with 50:50 hickory/peach in the ash pan. After 30 minutes pour chicken stock into the bottom of the pan until you have roughly 1/4" of standing liquid. Debone your thighs or purchase boneless skin on chicken thighs from your butcher. Trim chicken thighs of excess fat and skin. Prep Smoker - Preheat your smoker to 275 degree F according to manufacture's directions. Once the sauce has set up on the thighs, remove the thighs and let rest for 10 minutes before enjoying. Competition Smoked Chicken Thighs ⋆ BBGrillShack.com tip bbgrillshack.com. Competition Chicken Thighs Recipe. During the last 20 minutes of the cook, brush each thigh with your favorite BBQ sauce. Using poultry shears, remove the knuckle on each end of each chicken thigh bone. Sprinkle a little of the Jack Stack rub on each piece of chicken. Thoroughly combine rub ingredients in a bowl. Apple wood smoke seems to be one of the more popular species. Lots of folks use Smart Chicken or Springer Mountain Farms. You will want to run your Gateway Drum at 275-300 degrees. This is the recipe we use in KCBS competitions and incorporates tips, techniques and methods we have learned from competition barbecue pitmasters like Andy Groneman of Smoke on Wheels Competition BBQ (Kansas City) and "BBQ Brian" Misko of House of Q (British Columbia, Canada). Remove the chicken, dunk in the sauce and rest 10 minutes. After cooking the chicken for the 30 minutes, the chicken will be around 195 - 200 degrees internally. Amazon's Choice for competition chicken pan. Sauce each chicken thigh and place back on the Pit Barrel Cooker, direct on the grill grate. At 8:00am the thighs come out of the cooler, and each is injected with Butcher's Original Bird Booster then place skin side up in the pan. Spray Chicken thighs with avocado oil spray every 30 minutes. Even with all that being said, we use chicken thighs exclusively for our chicken entries. Remove chicken from brine and season with all-purpose seasoning. Add margarine to an 8×10 foil baking dish and spread evenly on the bottom. I smoked it for 1 hr and 30 min At 275 with tabs of butter surrounding the outside of the chicken. You would not believe the amount of fat that comes off of 10 chicken thighs. Return to the smoker for 10 minutes to set the sauce. Competition Chicken Thighs Recipe If you're looking to improve your competition chicken thigh scores in KCBS, then you'll want to check out this video. Once your smoker reaches 135°C, place half-pan on the smoker and leave uncovered for 1 hour. I brought in Eric Lee from Fire Dancer BBQ to show us his technique for producing a proven, "180" winning chicken entry. Get your smoker up to 180 degrees and place your chicken thighs inside. Combine dark brown sugar, paprika, salt, black pepper and celery seed powder in a bowl, mixing with your fingers to break up any lumps. Competition-Style Smoked Chicken Thighs. Once done with all thighs, inject 1 tablespoon of low sodium chicken broth into each side of the thigh and let rest for 60 minutes. Set aside about a half cup to put in the sauce later. Apply a thin outer coat of olive oil to all of the chicken thighs. I brought in Eric Lee from Fire Dancer BBQ to show us his technique for producing a proven, "180" winning chicken entry. If you are using a grill, adjust the vents to bring the temperature to 300°F (148.9°C). 6. Remove the pan from the smoker or grill. Dry the thighs, season and proceed with the remainder of the recipe. Remember that barbecue chicken cooked in a smoker under 325F will not have crispy skin like roasted chicken so the objective is to render the collagen in the skin to make it tender. Preheat smoker to 250°F. Say so long to dry, lack-luster chicken and hello to this juicy, smoked chicken thighs. 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