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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.

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Old 06-24-2011, 10:54 AM   #1
Got Wood.
Join Date: 06-17-11
Location: Morton,IL
Default Comp Chicken temp and time?

I am going to do comp chicken for the first time and I have been working on my process. I think I have a good plan for the prep, but I need some thoughts on cook time and temp. I am doing bone in, skin on thighs. I plan to marinate them then cook in a parkay bath for ? mins at ? temp. Then they will come out and go on the grate for ? mins at ? temp. I plan to dip them in warm sauce and box them. If they are done early I will keep them warm in the sauce bath for a while.

Can you chicken experts please comment on both the time/temp and my procedure? I think I am close and obviously I need to practice (which I am doing this weekend), but I want a good starting point.

Thanks in advance!
BBQ Daydreamin' Morton, IL. 2 - 22.5" WSMs (stoked), 1 - 22.5" readhead performer
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Old 06-24-2011, 11:11 AM   #2
is One Chatty Farker
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Join Date: 09-04-07
Location: Street, MD

You won't find a better starting point than this:
who are those guys? BBQ Team

Startin the Fire-(a book) Everything you need to know about starting a competition BBQ team. (except the recipes)

"Let me have a diablo sandwich and a Dr. Pepper, make it fast, I'm in a ---damn hurry". Sheriff Buford T.Justice
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Thanks from:--->
Old 06-24-2011, 12:31 PM   #3
is one Smokin' Farker
Join Date: 11-24-09
Location: Cleveland, Ohio

I would cook between 275-325 degrees.

I would have them out of the parkay after 30-45 minutes.

I would have them on the grate for about 20-30 minutes.

I would sauce them and put them back on to finish until they are between 174-183 degrees.

Those are some ranges....practice with it and find the time and temp you like, but you will not get killed with those parameters. Do not, IMO, let your chicken get that heavily sauced before you throw it in the will more than likely get smashed if the sauce is laid on that thick.

Now off you go!
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Old 06-24-2011, 01:19 PM   #4
Jacked UP BBQ
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Join Date: 06-09-08
Location: Forker River, NJ

hmmmm I have never temped chicken. I just cook it for 2.5 hours
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Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

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