00:00I want to know can I cook competition level barbecue on an electric smoker?
00:04We're going to find out today at Skull and Mortar. Let's go!
00:08Guys, competition chicken thighs are really not that hard. We're only going to be using
00:12three specific ingredients. In addition to our Skull and Mortar barbecue rub,
00:17we're also going to be using some Killer Hogs Texas brisket rub and a little bit of the Blues
00:21Hogs Champion blend. Other than that, we've picked out some good chicken breasts from our local
00:25grocery store and we're just going to make this happen. The first thing we want to do is make
00:29sure that our chicken skin is kind of evenly distributed across the whole thigh. Now,
00:33this skin has been trimmed back it looks like to some degree, so we're not going to be able to
00:37get
00:37it perfect. And since we're not actually doing this for a competition, I'm not going to worry
00:41about trimming it either. We're just going to kind of set it in here.
00:50Like some of these would not work, like you'd have to like trim all this off and do all that
00:55for a contest. But again, since we're not actually cooking for a contest, we're going to kind of
00:59follow this a little more loosely than we normally would. Now, this is where we grab our Killer Hogs
01:04Texas brisket rub. Now, you can use any kind of SPG rub you like. I like this one. I think
01:10it's great,
01:10not just for brisket, but for other stuff as well. I like the larger grind.
01:18Man, we're going to hit that on the bottom because we want seasoning throughout.
01:23Then we're going to hit it with that Skull and Mortar OG barbecue rub.
01:28Not currently available, but you know, it'll be available again one of these days. And then back
01:32over the top guys, that's literally all it takes to get started on these chicken thighs. We're going
01:55to get them into the smoker. Now, the highest this thing goes is 275 degrees. I prefer to push it
02:00to
02:00300, but we can't do that. So we're going to throw it in at 275. We're just going to let
02:05it roll
02:05until we hit our internal temperatures and find out really, can we do this or not?
02:11Now, we go ahead, we went ahead and put our meat into the smoker. We got it set at the
02:15275 like we
02:16talked about. And we got a little mesquite wood because that's all I got as far as wood chips go.
02:20So we're just going to see what happens now. We're going to let it fire up and do its thing.
02:24Guys, so we had this chicken on the smoker for approximately three hours and we got it up to
02:28temperature. Now looking at the chicken, it looks good. It smells good. It's up to temperature.
02:34The only problem is I don't think that the skin is going to be bite through at all.
02:38So let's go ahead and give it a bite and find out.
02:45Nope, that's the problem.
02:55The skin is chewy and that my friend is going to make this experiment fail ultimately.
03:03Now, we didn't even bother setting a glaze on it because again, the chicken,
03:09the skin is not bite through. So it's not going to be a competition quality chicken,
03:13no matter what we do to it at this point. I don't think. But it is a good chicken.
03:19It tastes great. It's good eating chicken.
03:29Yeah, I'm going to eat this chicken. That's definitely going to happen. So
03:33that being said, guys, it's got a great smoky flavor. It's got a nice seasoning to it,
03:38even though the skin is not bite through. And with a little bit of barbecue sauce,
03:43especially, we're going to take this from a solid chicken to probably a great chicken
03:48if you get the right barbecue sauce, which I know a lot of purists are going to be like,
03:53Oh, if you're going to put barbecue sauce on it, it's not. It's fine without the barbecue sauce,
03:57guys, listen up, listen up. It's fine without the barbecue sauce,
04:01but don't be afraid to use a little bit on there to take it to that next level,
04:05which is what the barbecue sauce should do. Now, just because I failed doesn't mean that you have.
04:09Let me know guys down in the comments below. Have you ever made competition quality barbecue chicken
04:15on your smoker? And if so, what did you do that I didn't do? Then maybe I could try this
04:20video again
04:21and try and make it happen. Let me know in the comments down below. Let's figure this out. I'm sure
04:26where there's a will, there's a way. To me, it seemed like the main problem is, is that I couldn't
04:31get the
04:31smoker up over about 248 degrees. In my experience, you got to get that smoker up to about 300 degrees
04:39to really get that skin where I want it and where you probably want it as well. And remember, YouTube
04:44thinks that you would love this video right here. I think it's on this side. It might be, it's here
04:48somewhere. Click on it because I think that you'll probably like it as well. Thanks for watching.
04:52We'll see you guys soon with a brand new recipe. Let's get it.
