Competition Style Chicken

bigsapper

bigsapper

Take a breath!
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There are a lot of threads that contain a compendium of info for cooking/smoking brisket, pork & ribs; all of which give any future BBQ competitor enough info to get started with a reasonable degree of non-embarrassment.


However, I'm at a loss to find something similar for chicken.

Can someone point me in the right direction?

And/or do we need to create such a thread?
 
I see your in Plano. Most of the sanctioning bodies here in the Lone Star State require chicken halves.

Unless Sam's rolls back next year, there is currently only one KCBS event in the state that requires chicken parts. Its in your neck of the woods, Bedford, Texas over labor day.
 
Ok I see mention of brines and marinades. Do you do this before or after trimming out the pieces?
 
Most of the comps around here you can't trim prior to being inspected, nor can you marinate or brine. I will have a whole chicken for inspection. Then I start brining my half chickens right after meat inspection when I get on site and set up. After the brine, it will go into a marinade until ready to cook.
 
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