Byte through chicken thighs

[gooose53]

Know people always ask this question so I watched this youtube video and worth looking at imho.

I learned a little different. But remember this process is for comp chicken.

 

[Guineabear]

Know people always ask this question so I watched this youtube video and worth looking at imho.

I learned a little different. But remember this process is for comp chicken.

Great video but seems like an awful lot of wasted meat just to look good for the judges. I love smoked chicken but never went the competition route. Of course never got perfect skin but always tasty.

 

[gooose53]

Great video but seems like an awful lot of wasted meat just to look good for the judges. I love smoked chicken but never went the competition route. Of course never got perfect skin but always tasty.

I agree with your assessment, that's why I stated it's for competition. I don't do that for home use but went way overboard when I did comps.

 

[gooose53]

Here is another youtube on chicken by Harry Soo. One reason I like Harry is that he has used the Weber WSM's for years. This video he uses a pellet cooker. Remember, this is geared for competitions but you don't have to do all the trimming for home use.

 

[cthunder]

Here is another youtube on chicken by Harry Soo. One reason I like Harry is that he has used the Weber WSM's for years. This video he uses a pellet cooker. Remember, this is geared for competitions but you don't have to do all the trimming for home use.

I also learned a lot about smoking competition thighs. While I don't clean mine up as tidy as they do, I do try to make them look neat. Now I just need to prefect my skin, sometimes the skin is bite through and other time the skin moves or comes off completely.

 

[gooose53]

I also learned a lot about smoking competition thighs. While I don't clean mine up as tidy as they do, I do try to make them look neat. Now I just need to prefect my skin, sometimes the skin is bite through and other time the skin moves or comes off completely.

Skin is the challenge for chicken for sure! I think that's why many cooks have abandoned the idea of removing the skin and scraping it. Now a lot of them are using the butter bath. Some may disagree but, I've seen it work and the first time we used it got 2nd in a KCBS cook-off.

 

[Steve In Pa]

Skin is the challenge for chicken for sure! I think that's why many cooks have abandoned the idea of removing the skin and scraping it. Now a lot of them are using the butter bath. Some may disagree but, I've seen it work and the first time we used it got 2nd in a KCBS cook-off.

I have to improve the skin part. I get tender and tasty chicken but sometimes a rubbery or chewy skin