First Competition

[cybergoon]

I'm doing my first competition this weekend! There are 3 categories, Pork Shoulder, Brisket and Chicken.

I am curious what would be the best to do for turn-in for the Chicken category. This is a very small town competition and their only rule for the chicken is it has to be chicken. They don't care how it is prepared or if it's whole or pieces, etc...

I have smoked whole chickens on the beer can stand and they turned out fantastic. I also have done some thighs and they were great too. I am confident I can do chicken any way I want, but just wondering what everyone's thoughts are for the best turn-in chicken.

 

[rdknb]

If it was me I would do thighs.  The stay very moist.   But really do what you are best at doing.

 

[jarjarchef]

Never done a comp. I want to, but don't have the gear too.

I would think thigh meat, more forgiving.

 

[smokinhusker]

Never done one but I'd do thighs. Good luck!

 

[bryce]

After smoking my first thighs last weekend i would have to agree. Done right, they're super tasty. I've always prefered the breast but man, that just changed.

 

[rubrchickenhead]

If you're picky about your pack of thighs and select the most symmetrical and trim them real well you can get pretty even looking rectangular pieces of meat, and this presents well. Of course a whole chicken presents quite well too.

Presentation is a consideration, so if you're confident in your ability to make all cuts of chickens tasty, then maybe you should focus on how you plan to present your meat and find what looks best sitting on that judge's plate. Part of your research should be knowing what kind of plating or presentation the competition uses.

Good luck!