So I am competing in my first KCBS competition next weekend and my chicken is struggling. I had a few questions for those who do chicken well. Do you just use thighs? I was thinking about trimming the thighs small and also include wings and sliced breast meat. I did a practice run yesterday and they turned out ok. Brined them for 4 hours in salt/sugar mixture. Rubbed with Jeffs rub and yard bird. Smoked at 285* for 1 1/2 hours. Skin was bite through and they were juicy but didnt have a whole lot of flavor. Anything you suggest changing? Are you allowed to have grill marks on meat for KCBS? I was thinking about grilling the wings