Comp Style Bite through to
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Comp Style Bite through to
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Thread: Comp Style Bite through to

  1. #1
    Administrator Big Poppa's Avatar
    Join Date
    Jul 2010
    La Quinta California

    Comp Style Bite through to

    Ok Kids there are many ways...I'm going to let you in on just one that works great with pellet cookers.

    Im not telling you everything...hehehehe

    Pre heat your pellet smoker to 275....

    Trim the chicken....I didnt take pics of this...some people in comp take the skin off and scrape it (carefully) to get fat out and off it, then square it up.

    with the sking side down trimthe meat on the sides (where the bone sticks out...flip over and one of the non bone sides the skin will pull back easily and expose a line of fat. Trim that square flip it back over skin side down and square up the remaining side.

    You can put a cup pf marinade in a pan..or not....season chicken put in pan....put about a stick and a half of butter for 8 pieces..... and the rest on the side.

    cook for 30 minutes then foil the pan TIGHTLY
    cook for another 30 minutes and take the foil off....check internal temp....needs to be at least 165 175 is more betta
    dip in sauce

    bite through...this is not how our comp chicken looks...this is just some quick thighs to go with some ribs I cooked

  2. #2
    Senior Member ACW3's Avatar
    Join Date
    Oct 2010
    Morganton, NC
    I am scheduled to cook some chicken thighs for company this week. I will try this method. BP, your food looks great, as usual.

    MAK 2 Star Gen (# 171)

  3. #3
    Administrator Big Poppa's Avatar
    Join Date
    Jul 2010
    La Quinta California
    Thanks Art~

  4. #4
    Uh-oh you just let a big cat outta the bag!..I hope nobody here in ca sees this..this trick can change someones whole game.

  5. #5
    I've heard of the "Scraping fat off the skin" tip, but never tried it.

    That method looks easy for home cookin'
    Last edited by TentHunter; 06-23-2012 at 12:39 PM.
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  6. #6
    Junior Member
    Join Date
    May 2012
    Middletown, DE
    Ever try mayonnaise? I use it all the time and works great also helps with rub I did a whole chicken this weekend using it ..
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  7. #7
    Senior Member Chili Head's Avatar
    Join Date
    Apr 2011
    East Central Illinois
    I've read and found some videos on comp chicken that explains what you talked about. I was wondering why the thigh isnt deboned. I'm sure the bone imparts flavor to the meat while cooking but it shouldnt be enough to make a difference considering all the flavors that are added by the cook.
    Bradley DBS
    Weber Kettle
    Weber Genesis S-320
    Weber Q 200
    MAK 2 Star General #390
    BPS Drum Smoker

  8. #8
    I learned the hard way that this method doesn't work with all cookers! Some like it better than most. It's sounding more and more like the MAK is going to have a place on the comp trailer real soon. All I can say about scraping skins, avoid it if you can! It's not fun.

  9. #9
    When this method is done correctly scraping the skin isn't needed at all

  10. #10
    Senior Member HogSmoker's Avatar
    Join Date
    Mar 2011
    Jonesboro Arkansas
    Thanks BP for the insight. This has been one of my tuff-est things to accomplish on my pellet grill bite though chicken skin.
    MAK 1 Star General (# 133 )

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