Competition Chicken Thighs on the PBC?

[snctom]

I'm new to the PBC Forum and the AmazigRibs.com website. I'm cooking in a local "backyard bbq" contest and was wondering if anybody had cooked chicken thighs on the PBC similar to "competition thighs?" I'm trying the butter bath method, but my chicken temps are 165-170 after the first 1/2 hour. Method calls for an additional 1/2 hour foiled to steam and set the skin. Can anyone provide a method of cooking chicken thighs? Thanks!

[JeffJ]

I've only done one cook in my PBC so far and it wasn't chicken. Fortunately, a bunch of PBC veterans inhabit these parts so I'm confident you'll get some excellent tips.

[RonB]

I don't have a PBC, but welcome to The Pit.

[Spinaker]

Welcome to the Pit! We are happy to have you.
I would not wrap the thighs in foil .You can get much crispier skin on the PBC with out the foil. I always cook chicken in my PBC, Hot and Fast. That skin crisps right up. Some people will put thighs in muffin pans, and butter then cook. After this step, I would remove the thighs from the pan and cook them over the open fire to crisp up that skin.

Additionally, Check out this thread about the PBC, there is a ton of great general PBC info here.

Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

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-Spinaker

[Mr. Bones]

Howdy from Kansas territory, Welcome to th' Pit!
Glad yer here! Please, tell us some more 'bout yerself...

[DWCowles]

Welcome snctom

[Nate]

Welcome from Indiana.

[kmhfive]

I don't have a PBC, but I'm glad you're here. Enjoy the Pit!

[CandySueQ]

I have finished competition thighs on my Gateway Drum. I've not gone thru the entire chicken process in it though. I hate the butter bath method!