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View Category "TIPS AND SECRETS" for complete competition cooking methods used by the pros.
  Recipe Home » CHICKEN » MW Competition Chicken (Bite Thru)
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  MW Competition Chicken (Bite Thru)
  Category: CHICKEN
  Author: Pitmaster Tem
  Date: 1/19/2020
  Hits: 1954
1 Chicken, Whole or 12-18 thights or 12 legs or 6 breast

Main Rub
1 Cup Mayonnaise
1/4 Cup Rub (Cluck Rub with oir without the Oregano)

1 Gallon Cold water
1 cup Coarse kosher salt
1 cup brown sugar dark or light

1 stick butter melted
2 TBS Cluck Rub
Pour 1 gallon of cold water into large pitcher. Add salt and sugar and stir until dissolved.
Place chicken into non-reactive container and pour brine over chicken to cover. Refrigerate.
After 4 hours, remove the chicken, rinse and pat dry. Discard brine.

Chicken Prep
Cut along both sides of backbone to remove. Press chicken open and place skin side down on cutting board.
Mix together 1 cup of mayonnaise and 1/4 cup of Cluck Rub. Place 1/2 of mixture on meat side of chicken. Spread to coat.
Flip chicken to skin side up and apply other half of mayo/rub mixture to skin side spreading it all over the breast, wings and legs to coat. Push some of it under the skin wherever you can.

Setup smoker for cooking indirect at 275 degrees using pecan wood for smoke. If your smoker uses a water pan, leave it dry.
Place chicken meat side down- cook chicken until internal temperature reaches 165 degrees F in the thickest part of the breast and thigh.
While the chicken is cooking, mix together 1 stick of melted butter and 2 TBS of Cluck Rub. Brush this all over the skin side of the chicken 2 to 3 times during the cooking process or anytime it starts to look dry.

Rest and Serve
Once the chicken is finished cooking, remove it to the counter and let it rest for 15 minutes with foil tented over the top.
Carve the chicken and serve.
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