I have a kcbs competition next week. It's my first comp ever. I got the ribs down, the pork butt down. The brisket pretty much down I hope, but too expensive to be practicing with brisket so let's hope for the best. Chicken is an easy one to practice so here it is. I trimmed up some boneless thighs, put veggie oil on them, some rub, and put them in a pan with just butter and more rub in pan. Let them stay in there for an hour and 45mins. Then put them straight on the grates and put my sauce on them. Finished them over the coals and hickory. They were moist juicy and plenty of flavor, only thing was the rub was almost gritty and not barky. Maybe I should have left on grates longer after the butter bath? It was almost right there but I think I can do it better next week at the comp. here's some pics.