How To Trim and Cook Competition Chicken Thighs On The Weber Smokey Mountain 22.5" 

Wow!! So much work goes into trimming, and prepping. Definitely can't give away all your secrets. I'm definitely gonna try that butter in the pan method. Thanks for sharing😃

Thanks for sharing your technique Rich - This will be valuable to anyone starting out!

I really liked the butter slices. Those looked absolutely awesome. I would give you first place👍🏼

Oh man it looks so good 😊

The chicken looked excellent brotha!

*Awesome my friend...*

Big Congrats on your win in Delaware. I can see why those thighs won 1st place. I love the butter idea and when you twirled them in that sauce I was drooling LOL. I am going on the hunt for that wild black cherry wood. I bet that gave those thighs an insane flavor. Thanks for sharing the "comp trim and cook method" Big thumbs up and a "sub" Happy New Year and Keep on Smoking! Josie

Blue ribbon thighs right ch'ere buddeh! yum!

Thanks for the tips Rich. I can see why they were 1st place.

Riches River smokers West Virginia first place in chicken man that's totally awesome congratulations .. chicken look real good.. butter makes everything better.. I got some cherry wood seasoning outside and some Applewood seasoning inside I can't wait to use .. You took that bite you realize why the judges picked you huh😁 BBQ LIFE I LOVED THAT MAN CHEERS R.R.S.W.V

Amazing video! Love it, I just wish you would've completed it with your rubs and barbecue sauce. Thanks!

Rich you the man . That looked amazing I was like give me a one..lol great job wow... you probably won't tell me but what sauce did you use..

Looking good brother Rich.... Thanks! : )

man those look good!!! I know they tasted great!!! Good Job Rich!! Cant wait till we get to BBQ together

*Hey bro I can see how you won. They look awesome my friend. You can make those for me when I come up.* 😁

BBQ Life , amazing job , rich . practice turns into perfect. Hands down much better than your last competition Yardbird video ... Keep smoking ♨♨♨

Thoughts on doing thighs on a Weber kettle?

Great vid

When you fill your water pan up, how much water are you putting into it? Is it a full pan or just very little?

Lot of work. But awesome result! Tfs

Dirtdoctor420, are you a landscaper?

While I'm sure your chicken tastes great and deserved to win -- smoking, indirect heat, or grilling with the covered down -- is not my preferred way of cooking chicken thighs on a grill. Any time you cook with any of those methods you are essentially steaming the chicken. And while steaming/smoking makes it easier to end up with a tender, juicy, flavorful piece of meat -- it also makes the meat slightly more chewy (and sometime less juicy since it was cooked longer) than grilling directly the whole time. Granted there is not a big difference in chewiness and it is harder to cook the chicken this way, but for me it a better tasting chicken thigh. Chicken, unlike say a turkey thigh, ribs, duck, or pork bellies (which I sear and steam) is not a tough enough piece of meat to have to use these methods. Often, all I usually do is trim the extra skin and put on some salt, pepper, and Bull's-Eye Barbeque Sauce (throughout, not just at the end, despite what experts suggest) and I've been told over 1000 times in my life (been grilling for about 50 years, I grill after sports games) that I make the best tasting chicken that they ever had. I'm not saying I would win a contest but direct grilling any piece of meat that I cook 35 minutes or less is my preferred way of grilling since meat falls off the bone if cooked properly and is slightly less chewy and sometimes juicier. But it's harder and slightly less consistent and takes a lot of close attention, knowledge, and experience to pull it off just right.

Drop your time down....