Perfect Competition Chicken: KCBS-Style Recipe for the GMG Peak

When it comes to barbecue competitions, chicken is often one of the most challenging categories. Yet, it’s one that our BBQ team has mastered over the years, earning top 10 finishes at the American Royal in several of the 15 years we’ve been competition at it. At the heart of our success is the Green Mountain Grills (GMG) Peak Prime, a smoker that consistently delivers mouthwatering results for chicken, pork, beef, or anything else you throw on it.

For many competitive barbecue teams, chicken presents a unique test of skill, precision, and flavor. Judges in Kansas City Barbecue Society (KCBS) competitions expect uniformity, tenderness, and bold but balanced seasoning. Through years of tinkering and perfecting, we’ve crafted a recipe for smoked chicken thighs that checks all the boxes for competition and backyard cooks alike.

In this article, we’re sharing our tried-and-true recipe, designed for the GMG Jim Bowie. Whether you’re aiming for a grand champion call or impressing friends at a backyard cookout, this method delivers succulent, flavorful chicken thighs every time.

Ingredients for Success

Chicken

16 Smart Chicken Thighs
Trimmed to uniform size with excess fat and skin removed. Uniformity is key to ensure even cooking and presentation.

Brine

1/4 cup granulated sugar
1/4 cup kosher salt
24 oz filtered water
Mix these ingredients well in a blender bottle to dissolve completely.

Seasoning

Rufus Teague Chick N’ Rub
The Slabs Birds and Bones Stephy Style

Additional Ingredients

2 sticks unsalted butter, sliced into tabs
Rufus Teague Honey Sweet, thinned with water (1 cup sauce to 1/4 cup water)
We like to cut this also, with about 1/4 cup of Kosmos BBQ Glaze

Step-by-Step Process

1. Brine for Tenderness and Flavor

Place the trimmed chicken thighs in a large Ziploc bag.
Pour the brine over the thighs, ensuring all pieces are fully submerged. Remove as much air as possible.
Refrigerate the brined chicken for 4 hours to enhance moisture retention and flavor.

2. Prepare the GMG and Season the Chicken

Preheat your GMG to 225°F.
Remove the thighs from the brine and pat them dry with paper towels.
Season the meat side of each thigh liberally with both Rufus Teague Chick N’ Rub and The Slabs Birds and Bones Stephy Style. Let the seasoning rest for 10 minutes.
Flip the thighs and repeat the seasoning process on the skin side. Allow the seasoning to set for another 10 minutes.

3. Shape and Smoke

Arrange the thighs on a cooking screen or grate, forming them into uniform shapes for consistent cooking and presentation.
Place the screen or grate directly on the smoker.
Smoke the thighs for 90 minutes, rotating the screen from side to side every 30 minutes to ensure even cooking.

4. Butter Bath for Richness

After 90 minutes, remove the thighs from the smoker. Increase the GMG temperature to 300°F.
Transfer the chicken thighs into pans. Distribute slices of butter evenly over the thighs in each pan.
Cover the pans tightly with foil and return to the smoker for an additional 60 minutes, rotating the pans halfway through.

5. Sauce and Rest

Remove the pans from the smoker. Using tongs, dunk each chicken thigh in the thinned Rufus Teague Apple Mash Sauce for a glossy, flavorful finish.
Allow the sauced chicken to rest for 10 minutes to let the flavors meld.

Tips for Competition-Level Chicken

Trim meticulously: Uniformity in size ensures even cooking and a polished presentation, which judges appreciate.
Balance the flavors: Combining two complementary rubs creates layers of flavor that are bold but not overpowering.
Sauce consistency: Thin the sauce slightly with water for better adherence and a smoother appearance.

Why the GMG is Ideal for Competition BBQ

The GMG has been our go-to smoker for years, thanks to its consistent temperature control and large cooking surface. Its ability to maintain a steady low-and-slow heat ensures perfectly smoked chicken every time. Plus, the Jim Bowie’s versatility allows us to transition seamlessly from smoking to higher temperatures for butter-basting and finishing.

Whether you’re chasing a KCBS trophy or just making dinner for family and friends, this recipe is a surefire way to deliver competition-quality chicken. Give it a try, and you might just discover why the judges keep putting this chicken in the top 10!

Closing Thoughts

Competition barbecue is all about precision, patience, and passion. With the GMG Peak Prime (or any GMG) and this recipe, you’re well on your way to mastering one of the toughest KCBS categories. We’d love to hear about your results, so leave a comment below or share your experience on social media using #BBQRevolution.

Good luck, and happy smoking!