I had a great question today:

my problem is chicken I do it just like everyone else in a pan with parkay and broth skin side down. Brine in kosmos chicken soak. Bub-ba-q sauce. Then box. I literally take it off the smoker straight too box. Would I have a better chance with legs? Or do u have any suggestions u can give ? Thanks man. Keep smokin

Here is what I do for KCBS Chicken:

I’ve always turned in thighs. One thing that helped my scored is cranking up the heat. I do chicken at 275-300 until it hits 160, then I glaze. The skin has a better texture at these higher temps. I start them skin up in a pan w/ margarine and then go to the grate skin down for 15-20 min. Then skin up til I hit my target. Finish with your glaze and it will be bite through every time.

The hardest part is properly trimming and scrapping the skin. It takes a while to get it down, but it’s worth the effort.

1st Place Chicken - 2012 Variety Club KCBS

Malcom Reed
Killer Hogs BBQ Cooking Team
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About the Author

I am Malcom Reed and my brother, Waylon, and I are the Killer Hogs competition bbq team. Here at HowtoBBQright.com, I want to give you my secrets, methods and techniques you need to produce competition-quality BBQ. I want to give enough detail for BBQ novices, but still offer information that is useful for the professional BBQ cooks. I only focus on REAL bbq. And I take it seriously.

4 Comments on this article. Feel free to join this conversation.

  1. Anonymous June 12, 2012 at 1:18 pm -

    A small paint scraper cuts the defatting down to next to nothing.

  2. Administrator June 15, 2012 at 9:42 am -

    I’m going to try that..

  3. Andy January 7, 2013 at 5:02 pm -

    Practiced chicken last Sunday and paint scraper is definitely where it’s at! Thank you

  4. Administrator January 28, 2013 at 8:42 pm -

    Thanks for checking out the site. Getting that skin scraped is key to bite-through, competition-style chicken thighs.

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