Competition Style Chicken Thighs

Directions

1. Grab your chickens and remove the noticeable tendons and veins and pay attention to cutting them to a similar size. When finished trimming, pull the skin tight and wrap it around like you’re making a little chicken burrito.

2. Sprinkle both sides of your newly formed chicken burritos with Original Dry Rub Seasoning and place all of them in a pan side by side.

3. Cut up your stick of butter and put the slices between the spaces of each chicken burrito or substitute it for chicken stock if you don’t like the idea of a half cup of butter heading straight to your waist line

4. Put your chicken in a cool place while you get your Gateway Drum to 275-300ºF with the help of Pecan Wood Chunks.

5. Set your pan of chicken on the top rack, shut the lid, and let it go for about 45 minutes.

6. After 45 minutes, open the lid, put foil tightly on the pan so that you steam the skin tender (which is the big secret) and let it go for 1 more hour..

7. When there is about 10 minutes left, heat up your Champions’ Blend BBQ Sauce in a sauce pan to warm it up.

8. After the hour is up, remove the foil, dunk your chicken in the sauce and put them directly on the rack (or use a cookie sheet) for 5-10 minutes to make the sauce tacky.

9. Pull them off the smoker, grab another beer, stand back and watch them get devoured by anyone lucky enough to be at your house that day!