Chicken help request

Discussion in 'Meat Selection and Processing' started by mrmeatcutter, Apr 10, 2011.

  1. Ok I have done several whole chickens and chicken quarters as well as breasts. Most all have turned out very good. I am entering my 1st BBQ contest next month and need some help on a winning chicken recipe. Should I do thighs? Whole bird?

    Never dons this, I am confident in my ribs, pork and brisket but really concerned about chicken.

    Any help is appreciated .

    Thanks
     
  2. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    I don't compete but everything I have read is that folks do thighs. Fairly easy to get 6 similar sized pieces for the judges.
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I agree, all the comps I've seen they always do thighs.
     
  4. Bone in or boneless?
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Not sure, there always small & uniform so I'm guessing boneless.
     
  6. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Use boneless thighs, Remove the skin in one piece(important). trim the thighs to uniform shape, wrap skin back over thighs. Brush w/ olive oil or butter season and smoke. If you google it you can find a few tricks that will help you alot in comps.
     
  7. raptor700

    raptor700 Master of the Pit OTBS Member

    Iv'e got a method for comp chicken, It's kinda long winded to post. If you want to try it pm me and i would be glad to help you win your first comp!  Good Luck
     
  8. sonnyhad

    sonnyhad Fire Starter


    How long do you smoke it, and at what temp?
     

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