It seems that everything these days has become a competition.... so why not backyard bbq too? Well I'm here today to show you a few competition chicken thigh methods that you can apply to your next smoked chicken thighs!

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Now look... I AM NOT a competition bbq cook! The butter bath chicken method is something used in competition bbq, and we will be using it today in this video along with a few other tactics. No need to take offense. No need to critique or "judge" my presentation....

Super simple! Get yourself some bone-in skin-on chicken thighs. We need to trim them just a tad to remove any "hangers", this is the excess skin, fat, or flesh that may be hanging off the edges.

Then we are going to season them with your favorite bbq rub, for these thighs I chose the Sucklebusters Texas Pecan ( ). Be sure to give a nice coating to each side. We are going to now place the bbq chicken thighs into a foil pan along with about 1-1.5 sticks of butter cut into pads.

Place the pans uncovered into the smoker at 300F for the next hour. Now for this cook I am using one of my Camp Chef Pellet Grill, the Camp Chef Apex.

After one hour on the pellet smoker, cover the pans tightly with foil and return to the smoker until they reach an internal temperature of about 200F.

At this time you'll dunk them into some warm sauce (place it on the smoker in a small foil pan in advance). Once coated place them on a wire rack and return them to the smoker for another 10 minutes so that the sauce can set up.

As you can see these competition butter bath chicken thighs turned out great! They were tender, RICH, and delicious! If you want more recipes that fall into that DELICIOUS category, then be sure to subscribe and I will see you next time at Andersons Smoke Show!

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