Competition Style Chicken Thighs

Bone in Chicken Thighs 16

RUB
Broil King KC Rub 1 bottle
Baking Powder 1 tbsp

INJECTED
Chicken Stock 1/2 cup

GLAZE
Broil KIng Perfect BBQ Sauce 1 bottle
Butter 1/2 cup
Brown Sugar 1 cup
Ketchup 1/4 cup

FOR THE SMOKE
Broil King Smoke Master pellet blend

2. Carefully remove all chicken skins preserving the shape of them
3. Using a sharp knife carefully debone the thighs as best you can
4. In a bowl combine kc rub with baking powder, mix thoroughly
5. Coat chicken thighs inside and out with seasoning mix
6. Wrap reserved chicken skin around thighs and tuck underneath
7. Place skin wrapped thighs on a tray and inject with stock under the skin
8. Add tray of chicken thighs and let smoke for 1 hour or until internal is 165F/74C
9. While the thighs smoke combine ingredients for glaze in a bowl and whisk
10. After the thighs hit temp submerge them in glaze and return to smoker
11. Allow the thighs and glaze to smoke for 30min to caramelize the sauce