competition chicken

New thermometer from ThermoWorks (ChefAlarm) has an optional needle probe that's perfect for comp chicken. You can leave the probe in the meat while it cooks and it won't leave a gapping hole. $59 bucks at ThermoWorks, and the probe is $15. It comes with a Hi-Temp probe that's thicker, and not...

I am a newer competition cooker and my biggest downfall is chicken. I have heard various ways to get the "bite thru" effect. What is the easiest or at least most successful? I have scraped fat, cooked in butter and so on. Any help would be greatly appreciated.