Competition Smoked Chicken Thighs

Pecan-wood chicken thighs. The Alabama white sauce on the side is not optional. Competition circuit secret: scrape off the rubbery smoked skin and replace with a butter-basted finish.

1. 1

   Mix all dry rub ingredients. Coat chicken thighs generously under and over the skin.

2. 2

   Refrigerate uncovered on a rack overnight.

3. 3

   Set up smoker with pecan wood at 250F.

4. 4

   Smoke chicken thighs skin-side up for 2-2.5 hours until internal temp hits 175F.

5. 5

   Make Alabama white sauce: whisk mayo, apple cider vinegar, horseradish, black pepper, and a pinch of sugar.

6. 6

   For a clean finish: scrape the skin off each thigh, brush the now-naked chicken with melted butter, and return to high heat (direct or 400F oven) for 5 minutes to re-crisp.

7. 7

   Serve with white sauce on the side.