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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 05-22-2013, 07:59 PM   #1
Found some matches.
Join Date: 04-09-13
Location: Potsdam, NY
Default Glaze chicken often or not

I would like to hear some thoughts regarding competition whole chicken with regards to glazing (I.e. take some bbq sauce thin out with apple or pineapple juice) then brush on chicken and let set for 15-20 minutes. I read that brushing the glaze removes the rub and/or run the risk of burning.

Would I be better off to remove the chicken from smoker once temp hits 165 degrees in thigh, cut into pieces for blind box (I.e. drum, thighs, remove breast from bone) then dunk each piece, return to the smoker to set and then add to blind box, spritz with juice and submit?

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Old 05-22-2013, 09:28 PM   #2
is one Smokin' Farker
Join Date: 09-14-12
Location: Saddlebrooke, MO

What sanctioning body?
Gateway Drums - THE Insane Can Posse -
gettinbasted is online now   Reply With Quote


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