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Cupcake Chicken

post #1 of 7
Thread Starter 

So, this is my first attempt at making Myron Mixon's Cupcake Chicken on my MES 30". I followed his recipe in his "Smokin with Myron" book.


Started off butchering the chicken. I asked my wife to pick up some thighs while she was the store. She came back with thigh-quarters. I ended up having to prep 18 of these in total:



I had made my dry rub and my blackberry glaze for the chicken:


So, I got the chicken in the cupcake tins, all seasoned and ready to go. I placed these on top of small tin containers that had chicken broth in them:


With this smoke, I used Pittmaster's choice:


The final result:


The only issue I had was that my Amazen smoker died shortly after I put the chicken on there, so the smoke wasn't as prominent as I would have liked, but everyone still really enjoyed it.

post #2 of 7
Looks delishous! Wonder what the advantage of the muffin tins is over just a foil pan?
post #3 of 7
Thread Starter 

Thanks.  :)


It's just really to keep the pieces a more uniform size. 

post #4 of 7
Looks tasty! Did you remove the bone or just trim it?
post #5 of 7
Thread Starter 

I trimmed the knuckles off of each thigh. 

post #6 of 7

Looks good , Rebel. All that work prepping and placing in muffin pans is too much work for me !


But yours looks really pretty , and the Rasberry glaze must have been great . I'll need  to try that sometime.


Have fun and . . . 

post #7 of 7
I know this is an older post but hoping to still get an answer. What temp did you do these at and for how long. I know Myron says 300 but my MES only goes to 275. Curious if that is the route you went as well. Thanks ahead for any answers. Cheers
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