Competition BBQ Chicken

Step 1

Trim chicken to size and remove knuckle and joints to make them as uniform as possible. Square off the edges.

Step 2

mix 1 cup of Chicken Soak with 40 oz distilled water. Brine the chicken in a large plastic bag or container, in the fridge,for 4-6 hours.

Step 3

Remove chicken from soak. Place skin side down onto a sheet pan and apply a light coat of Dirty Bird and Killer Bee Chipotle to the bottom side of the chicken.

Step 4

Place chicken skin side up in a foil half size hotel pan. Tuck the chicken close together so it stays in shape.

Step 5

Inject the chicken in the pan using the Chicken Injection recipe (1 Can low sodium chicken broth, 2 Tbls Kosmos Q Moisture Magic, 1 Tbls Kosmos Texas Beef, ½ Tbls Reserve Blend Brisket Injection)

Step 6

Apply a medium coat of Kosmos Killer Bee to the top side chicken.

Step 7

Cook chicken at around 250-275ºF (121-135ºC).

Step 8

When the color is good, apply a layer of Killer Bee Chipotle on the top side of the chicken and cover the pan in foil.

Step 9

The chicken will be done at an internal temperature of 170-175ºF (77-80ºC). Remove it from the pan and place it on a sheet pan, then place back on the smoker.

Step 10

Leave it on for a couple minutes to tack up the rub. Then dunk it in heated Chicken Sauce: Competition Sauce, ½ Cup Honey, 1/8 Cup Killer Bee Chipotle, and a small amount of Apple Juice to thin it out)

Step 11

When chicken is sauced, let it setup for a couple minutes to tack up.

Step 12

Box up your best pieces and turn them in.