I'm hoping for an invite into a KCBS event (Harpoon New England Championship) this summer. Ribs and pulled pork are covered. Chicken thighs need some work so I'm hoping to tap the collective brain pool.
No matter which way I go, I'm planning to brine. I'll be cooking with a FEC100 but I'm open for alternative cooking suggestions for the thighs. Now for the questions:
1. Bone in or bone out? Do judges have a preference?
2. Skin - scrape fat or leave it be? If it's scraped, it will be hinged on one side, making it more susceptible to coming away in one piece when a judge bites it. Is that a "no-no" for judges?
3. Skin #2 - I can get it pretty tender (scraping) but have yet to get it crispy. What's the trick?
Thanks all...looking forward to hearing your advice.