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Unread 11-15-2008, 04:03 PM   #8
On the road to being a farker

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Join Date: 06-26-08
Location: Chesapeake, VA
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Having only cooked in one contest, I'm definitely no expert.... but I did win chicken at that contest, so I hope this helps. My prep was similar to yours (marinade, then rub), but I didn't use a pan or foil during the cooking process. The thighs went directly on the grate of the stumps, skin side up the entire time (no grill finishing). I did glaze with a sweet sauce about 30 minutes prior to pulling them to prepare my turn in box. I took the thighs all the way to 180* and had bite-through, not crispy skin. I don't really believe in resting chicken, because you don't cut, slice or pull it for turning in.

Here is a picture of my turn in from Rocky Mount

(2x) FEC100, 18" WSM, 22" Weber Kettle, Big Chief 'lectric, Stoker, Orange Thermapen
Wells Cargo 8'x20' Vending Trailer

Old Dominion Smokehouse BBQ Team - [URL=""][/URL]

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