Turning in trimmed chicken breast

Have any pics ? Interesting idea...

Still, white meat is white meat and you still need to ensure it stays moist.

River City Smokehouse said:

Who does well in comps. turning in chicken breast that is trimmed to look like a thigh?

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I tried this at the Jack last year and thought the white meat came out great. I trimmed them like thighs, injected them and smoked slow and low to max internal of 160*. The judges hated my chicken entry but its hard to say how many of the judges sampled the white meat, they all could of taken the thighs as far as I know. I think its worth the try, if you can nail the flavor and moistness they should stand out from the candied thighs and I think thats a good thing. White meat is the four pieces down the center of the box....

Chris, was your turn in box scored on appearance? It looks real good.