INCREDIBLY JUICY Smoked Chicken Thighs

It seems that everything these days has become a competition.... so why not backyard bbq too? Well I'm here today to show you a few competition chicken thigh methods that you can apply to your next smoked chicken thighs!
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Now look... I AM NOT a competition bbq cook! The butter bath chicken method is something used in competition bbq, and we will be using it today in this video along with a few other tactics. No need to take offense. No need to critique or "judge" my presentation....
Super simple! Get yourself some bone-in skin-on chicken thighs. We need to trim them just a tad to remove any "hangers", this is the excess skin, fat, or flesh that may be hanging off the edges.
Then we are going to season them with your favorite bbq rub, for these thighs I chose the Sucklebusters Texas Pecan ( ). Be sure to give a nice coating to each side. We are going to now place the bbq chicken thighs into a foil pan along with about 1-1.5 sticks of butter cut into pads.
Place the pans uncovered into the smoker at 300F for the next hour. Now for this cook I am using one of my Camp Chef Pellet Grill, the Camp Chef Apex.
After one hour on the pellet smoker, cover the pans tightly with foil and return to the smoker until they reach an internal temperature of about 200F.
At this time you'll dunk them into some warm sauce (place it on the smoker in a small foil pan in advance). Once coated place them on a wire rack and return them to the smoker for another 10 minutes so that the sauce can set up.
As you can see these competition butter bath chicken thighs turned out great! They were tender, RICH, and delicious! If you want more recipes that fall into that DELICIOUS category, then be sure to subscribe and I will see you next time at Andersons Smoke Show!
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************************************************************************* gravity series 800 masterbuilt gravity 800 masterbuilt gravity series andersons smokeshow competition chicken thighs bite through skin char griller gravity char-griller gravity 980 pid grill pellet grill chicken thighs
#CampChef #ChickenThighs #bbq

[@iownyounoob]

very good thanks for the video! I learned how to make better chicken for sure!!!

[@scottandersen420]

Good looking chicken thighs. I’ll try this tomorrow. Great video!

[@ron9033-g5c]

burnt crispy skin is the best

[@LittleBearBBQ_Food_Original]

The Chicken Round is my favourite Round to judge at KCBS Events...and...These looked AMAZING!

[@michaelporter929]

I’m trying this recipe right now, I will let you know how it turns out.

[@doublej963]

Nice one buddy 💯👍

[@AndersonsSmokeShow]

Thanks man!

[@daddydutchbbq]

That is pretty similar to my chicken process. Good looking yard bird Andrew !

[@alfredbernard26]

That looks delicious. Now I have a new way to smoke some chicken thighs.

[@AndersonsSmokeShow]

Oh yeah! Definitely worth a try!

[@jeffro5935]

Awesome video the chicken thighs look great. I will be doing that thanks.

[@sjeagles609]

I found out if you season the bottom of the tray before putting the chicken in easier to season them

[@AndersonsSmokeShow]

That’s a great idea!

[@teddymckinster1933]

Canton, ohio walmart on 62, and walmart in ravenna, ohio has MB 800 on sale for $347 -----great vid as always, cant wait to try!!!!!

[@AndersonsSmokeShow]

Oh man you’re down the road from me

[@teddymckinster1933]

@@AndersonsSmokeShow for real? I’m in portage lakes region, a little west, awesome to know, love your videos and recipes, you kill it bro!!!!! Appreciate you

[@AndersonsSmokeShow]

Yeah I grew up in Akron. Live about 15min north/northeast of there now

[@markh.9762]

Is the butter bath a better flavor then just brining the chicken in salt and brown sugar water for 24hrs? I feel like the checken would get more smoke and be crisper if not cooked in a pan and covered for 90% of the cook

[@AndersonsSmokeShow]

The butter is to keep them super tender and juicy. These are more in line with competition chicken thighs than what most people would cook in their backyards

[@noral101]

Nice job! Does the apex produce any smoke or smoke flavor looks pretty clean burning compared to the master built next to it.

[@AndersonsSmokeShow]

Definitely cleaner…. But that’s pellets in general

[@jimmycamarena6979]

Does the apex throw enough smoke to the stuff you put in because on your video It doesn't smoke

[@AndersonsSmokeShow]

It smokes. It’s right there with the other camp chef pellet grills.

[@mikejanson1939]

It wasn’t bite through skin. It came off when biting it but u edited that out. Still looks good though.

[@AndersonsSmokeShow]

I actually didn’t edit that out. When I edit I try to cut as much fluff and dead air out of the video for retention purposes. It just so happened that I fixed the skin while I stumbled through some words which ended up getting edited out. I knew someone was going to call me out though 🤣

[@wigglemans]

How’s the skin is it crispy?

[@AndersonsSmokeShow]

Not crispy. Not chewy

[@scottythomas7086]

Could add worcestershire to the butter.

[@AndersonsSmokeShow]

Not a bad idea!

[@scottythomas7086]

@@AndersonsSmokeShow That little trick was handed down to my dad from his dad a long time ago. Melt the butter and mix it with worcestershire. I need to pick that up again. Don't forget to douse it with some Tony's. Mmm! Mmm! Mmm!!

[@danielt6689]

How much smoke do you get in competition thighs?

[@AndersonsSmokeShow]

Depends on the smoker. Doing them on my drum smoker produces some nice results!

[@knarfster]

At, 8:09 that wasn't a clean bite, the thigh you hold up and say is pretty much a clean bite isn't even the same thigh or you smoothed the skin out before the edit at 8:17. Either way the recipe was very tasty.

[@kevinseymour7796]

Doing it this way is the skin bite thru or crispy?

[@bobbicatton]

I love the butter bath👍

[@AndersonsSmokeShow]

Makes for some SUPER juicy and rich thighs!

[@shepardsmith3235]

This is nice but health should also be a consideration. Drowning the thighs in butter and then saturating them in sauce just adds ridiculous amounts of calories. The trick it to retain the juices by rubbing, add a lot of flavor though smoking and add a little more flavor through a very little basting of butter and or sauce and then enjoy. I really like the guys who do the videos but have you noticed how many of them are morbidly obese???? Like the see more of these video reflecting what I am talking about and I love chicken thighs. Just make them healthier.

[@AndersonsSmokeShow]

These are “competition style” which is all about the one bite. I don’t make them this way for my standard meals

[@29madmangaud29]

Okay man, but ? > What's with the "Masterbuilt" > that's smoking away in the backround? Ahhahahahahahha, come on man.............?

[@AndersonsSmokeShow]

Last weeks video was smoking in there lol

[@TravelHungryForLife]

Fabulous upload my friend thanks Happy Weekend 👍👍👍👍

[@AndersonsSmokeShow]

Thanks!

[@lukevandenburg3280]

Hey, I've ben looking into getting the Apex 36. as on this video you've been cooking on it a few months now.. Do you still recommend it? I've also been looking at the napoleon prestige or the blaze LTE. As far as straight grilling does the Apex compete with either of those to grills?

[@AndersonsSmokeShow]

Those both appear to be quality grills, but they don't have the pellet grill feature like the Apex. I personally think that the Apex is a great grill, especially for someone who wants the total package: gas grill, griddle, and pellet grill.

[@CrossCutCreations]

Dang that chicken looks awesome!

[@AndersonsSmokeShow]

Oh man…. Freaking delicious!

[@leonmurphey3968]

Nice job, well done😊

[@AndersonsSmokeShow]

Thank you! 😃

[@ufartface]

over cooked the thighs- 165 max

[@AndersonsSmokeShow]

Actually you typically want to push dark meat to 175-180F

[@Veehawk]

@@AndersonsSmokeShow I completely agree. I'll always take my dark meat to 180-195 while white breast meat can sit at 165 all day.

[@AndersonsSmokeShow]

Exactly, dark meat gets more tender and juicy the further you push it!

[@harrisonhaslam4222]

@@AndersonsSmokeShowthen why do you go all the way to 200? Probably ending with 215 after the final grill?