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View Category "TIPS AND SECRETS" for complete competition cooking methods used by the pros.
  Recipe Home » TIPS AND SECRETS » Competition Smoked Chicken
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  Competition Smoked Chicken
  Author: Pitmaster
  Date: 7/4/2014
  Hits: 2099
A package of Bone-in, Skin-on Chicken Thighs.

Basic Chicken Rub

Your favorite BBQ Sauce (we use yee-haw or honey chipotle)

For Brine
1 cup Water
1 cup Apple Juice
1 can of Sprite
1/2 C Kosher/Sea salt
1 T Pepper

Brine for at least 30 minutes or up to several hours. Thighs don’t need long. Rinse with cool water and place on tray, skin side down. Dust the underside with your chicken rub. Let sit like that while you go get your smoker/grill ready.

If using your grill, set it up for indirect cooking/smoking. Make sure you have plenty of fruit wood/chips on hand. I personally like to use a mixture of apple and hickory. Straight hickory smoke on chicken can be a bit over powering so use caution.

Now, take your chicken thighs and kind of roll them so the skin is wrapped completely around, and as little of the meat is exposed as possible. Use a toothpick to hold in place.

Sprinkle more rub all over.
You’re ready for the smoke.

Place the thighs as far away from your heat source as possible. At 250-275, they will smoke for about 2 hours. During those 2 hours smoke should never stop billowing.
While they are smoking, get a small pot and warm up your favorite bbq sauce. If it’s thick sauce you will want to thin it out.

After 2 hours of smoke, bring your pot of thinned hot bbq sauce outside and a trusty pair of tongs that will NOT pierce the meat. Dunk the thighs in the pot of sauce and put back on the grill.

After about 10-15 minutes the sauce should be caramelized and your chicken thighs are ready. Let them rest for just a couple of minutes.
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