After a couple of years of competition under my belt, this post has been updated to include two successful smoking techniques and a chicken trim video. Most competitors prepare chicken thighs because the dark meat has more flavor and is juicier than the breast. But I have the utmost respect for any cook who turns in a well-cooked leg or breast because I love the variety after so many thighs. Even though the thigh meat can be forgiving, they are not easy to prepare. Chicken thighs used to be my least favorite competition meat to smoke because of all of the prep work involved, but now I find the process rather therapeutic.
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Optimally, you want the rub to build a crust on the meat itself, so make sure and trim everything that is not meat. Inject marinade into all sections of the butt. I find it best to punch a hole and go in at an angle, then just before the needle pulls all the way out, insert at a different angle. The less holes you punch, the better. Re-inject any excess liquid that ends up in the pan. Apply a light dusting of coarse Kosher salt all over the butt.
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