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! We will be cooking these competition chicken thighs on our Pit Boss Austin XL, and giving these comp style thighs thighs a nice soak in a butter bath to make sure they’re extra juicy and tender! Achieving that bite through skin doesn’t have to be hard if you follow this method!
Don’t forget, links for all products I used down below, and discount codes for the rubs, sauce, and knife!
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Prep:
-Begin by removing the skin from the thigh, be careful to not rip the skin, but don’t stress about it if you do.
-Find the knuckle bones, and make cuts straight down, and remove the meat to begin to shape your thigh.
-Then on each of the bone, even up the ratio of meat to match each other, and take off any extra fat, we don’t want the judges biting into that.
-Take your skin, and stretch it out on your board so it is tight, start squaring up the skin to fit the chicken, be sure to leave enough to overlap the thighs when you wrap the meat back up, or you risk the skins shrinking up.
-Season your thigh meat with rub of you choice (we used Tailgater Party Rub, link and discount below), and then wrap the skin tightly around the thigh, ensuring to tuck under your edges.
-Season the chicken skin portion of your thighs with the rub of you choice (we used SuckleBusters Honey BBQ, link and discount below).
-Put the chicken thighs in a foil pan, and put in a few pats of butter (half stick to a whole stick, or more depending on how many thighs you’re doing).
-Touch up any seasoning that got rubbed off in the above mentioned process.
To Cook
-Get the smoker of your choice going, and set the temp at 300º F.
-Put your thighs uncovered, and in the pan on your smoker, and let me cook for one hour.
-After an hour, cover your pan with a sheet of tin foil, and set a timer for 30-45 minutes. At this time you can put your sauce on the smoker to start warming it up.
-After 30-45 minutes, check the internal temps of your thighs, you’re looking for an internal temperature of 200º. This may seem high, but the butter bath helps keeps it moist, as well as the fact it is dark meat, plus this temp help makes the meat tender.
-After your chicken reaches the desired temperature, take your thighs and submerge them completely in your sauce. Drain the excess, and transfer them to a wire rack, and let the sauce set on the smoker for 5-15 minutes, while still maintaining a cooking temperature of 300º F.
-After your sauce has set, let the chicken cool, and enjoy your success of easy bite through skin!
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Products I used:
Rubs And Sauce (use code ashkickin and save 10%):
-Tailgater’s Party Rub-https://www.sucklebusters.com/bbq-rubs-seasonings/tailgaters-bbq-party-rub/
-SuckleBusters Honey BBQ Rub-https://www.sucklebusters.com/bbq-rubs-seasonings/honey-bbq-rub/
-SuckleBusters Honey BBQ Sauce-https://www.sucklebusters.com/bbq-sauces/honey-bbq-sauce/
Knife (use code ashkickinbbq15 for 15% off):
-https://www.dfackto.com/product/interceptor-paring-knife-3-5/
* I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites*
-Cooking rack: https://amzn.to/32wtr4B
-Bench Scraper: https://amzn.to/2CJZenU
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Don’t forgot to follow me on social media at:
-Instagram-https://www.instagram.com/ashkickinbbq/
-Facebook-https://www.facebook.com/AshKickinBBQ/
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#competitionchickenthighs #competitionchicken #bbqchicken #sucklebusters #pitbossnation #bitethroughchickenskin
Original of the video here
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