Originally Posted by NelsonC
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
What temp are you cooking at? top or bottom rack?
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