This competition chicken recipe is a symphony of flavors, a masterpiece cooked to absolute perfection. It’s a delicate balance of smoky, spicy, and sweet, that will have the judge’s taste buds dancing with joy. Each bite is like a burst of sunshine on your tongue. It’s the stuff of BBQ legend.

  • Smokin’ Guns BBQ Hot Rub
  • Obie-Cue’s Sweet BBQ Rub
  • Butchers BBQ Bird Booster
  • Butchers BBQ Bird Booster Honey
  • Head Country Original BBQ Sauce
  • Blues Hog Original BBQ Sauce
  • Organic White Sugar
  • Low Sodium Chicken Broth
  • Agave
  • Accent
  • Unsalted Butter or Parkay
  • Bottled Water
  • Smokin’ Guns Hot
  • Organic White Sugar
  • 1 Cup Organic Chicken Broth
  • 1/4 Cup Agave
  • 1/4 Cup Blues Hog Original BBQ Sauce
  • 1 tsp Accent
  • 1 Tbsp Organic White Sugar
  • 2 cups Pacific Low Sodium Chicken Broth
  • 2 Tbsp Butchers BBQ Bird Booster
  • 2 Tbsp Butchers BBQ Bird Booster Honey
  • Head Country Original BBQ Sauce
  • Blues Hog Original BBQ Sauce
  • Ratio is 4:1:1 in the listed order
  • Smokin’ Guns Hot
  • Obie-Cue’s Sweet Rub
  • Accent

How To Make It

Step 1: Day Or More Before The Cook

  • Time is dependent on you (can be done prior to inspection) – Pull the skin off the thigh and filet off high parts of fat from the skin with a sharp knife. Don’t scrape all of it off, fat is flavor. Pulling veins and tendons is optional but we suggest doing it.

Step 2: Day Before Cook & After Inspections

  • Depends on your timing (after inspections) – Season meat with organic white sugar and lightly with Smokin’ Guns Hot. Wrap each thigh individually tightly in plastic wrap. Place in the fridge or cooler for at least four hours (overnight is best).

Step 3: Day Of Cook

  • Time dependent on your cooker – Light your smoker and get the temp to 250°F
  • 730am-8am – Inject & Season Chicken
  • Inject from ball side next to the bone then work to the outside. Season back of chicken with organic white sugar (liberal) & Smokin’ Guns Hot. Skin side gets the same rub. Place chicken in pan on a pad of butter (parkay) (1 stick = 9 pads) 6 pieces of chicken per pan place smaller ones in center.
  • Put in fridge or cooler. Pull about 15 minutes prior to going on cooker
  • 915am Pull chicken from fridge or cooler
  • 930am – Chicken on smoker @ 250° uncovered for 1 hour
  • 1030am – Heat chicken braise right to boil.
  • Add equal amounts to chicken braise to pans
  • Cover chicken with foil or lid and cook for 1 hour (Check temps you want a minimum of 175°F)

Step 4:

  • 1130am – Dunk chicken in warm BBQ Sauce, & place on a metal rack inside a foil pan.
    Back on the smoker for 15 minutes give or take (until the sauce is set).

Step 5:

  • 1145am – Put a bit of finishing rub on some foil.
    Place chicken bone side down onto the finishing rub
    Drizzle warm agave over the skin
    This takes some practice, so you don’t ruin your appearance and you have to make sure your sauce is set. The taste difference vs skipping it is well worth it.

Step 6:

  • Place chicken in the box
    Sprinkle with finishing rub