Butter-Bath Chicken Thighs (Competition Chicken) on the Pit Barrel Cooker with Jack Stack BBQ Sauce

today we're smoking butter bath chicken I had never heard of this before saw a recipe in a magazine for it went online started researching it apparently you know folks do this recipe all the time and even use similar ones in competition it's not going to be a competition but I am going to have some fun with this recipe today this is a pretty standard Brian I've got a gallon of water one cup of kosher salt and a half a cup of brown sugar now ordinarily mix all this up that's my basic Brian but today we're going to do something a little bit different I'm going to add this Rhino peri-peri sauce this is the hot they also make milder and an extra hot but add it into the brine it will not make the chicken overly hot will get a little bit of spice but it'll also add this flavor so I'm going to do is stir this up until the salt and the brown sugar dissolves then we're just going to put our chicken thighs in right these are bone-in chicken thighs I think there is what I don't know how many I wasn't counting there's 10 to 12 of them here all right it's going to put this lid on this here this to the refrigerator and let it sit in the refrigerator overnight our chicken has brined overnight remember we use that odd sauce look at that it's got a little bit of orange look at my hand oh yeah it's going to be awesome in it okay so what we're going to do is get all of our chicken thighs out of this brine if you've watched any of my videos with chicken you know what I'm going to do next we're going to take some paper towels and I'm going to Pat these guys dry Wow this water is cold how many how many I've got here for seven eight I took John on this one there nine ten alright that's it so what we want to do just Pat them dry you do not need take these inside and rinse them off in the sink that's what you want to do then go right ahead but you don't need to but you do want to Pat them off with these paper towels because if there's any excess salt laying around the tops of these skins and you know they're going to be a little saltier than perhaps you like and you want to make sure you do both sides and as soon as I get these all patted down I'll show you what we're going to do next all right we've got these guys all patted down now the next step is I have four sticks of butter okay we're going to put each of these chicken thighs in here okay and I'm sure you can hear the lawn mowers going there's not much I can do about that okay so I guess I can apologize huh and we're going to going to get these guys in here now everything I've read about this I saw this first in a magazine is that you don't want the butter going more than half way up on the chicken and if you're particular you can certainly trim up the chicken nothing wrong with that in fact in these competitions that's what they do but quite frankly I'm not competing and I like making my life easy 1 2 3 4 5 I'm probably going to used a bigger pan cut night and I'm not going to do that either it's going to put all these guys in here the butter is a little bit high you can see it's only supposed to 1/2 it's even covering some of these so what I'm going to do is just pour a little bit of this butter out all the articles I've read say halfway up it wasn't quite certain how much to make that's the first time I've done this we're going to see using these chicken thighs with the Jack stack meat and poultry and you know I think most of you probably heard of Jack seconds maybe you host famous barbecue restaurant all-time I'm not certain if there's anything anymore famous popular Jack stack in Kansas City what I'm going to do season these guys up we may have a little bit too much butter but I guess what you know what we'll learn together everything that's Brad said don't go more than halfway or maybe a little bit more than halfway but this tables uneven so we'll see once we get it in the smoker now if you're not familiar with Jack stack I'll tell you what's in this guy it's got salt spices including chili pepper sugar yeast extract sell receive dehydrated garlic natural hickory smoke flavor and not more than a whole bunch of crap that I can't say it keeps it from taking up due to all humanity so let's get this chicken thighs on the pit barrel cooker we've got this pit barrel cooker it's already going from a rib cook I did today I'm just going to let it keep going I've already got some wood chunks in the bottom and we're going to let this go for about 1 hour it's been 1 hour now we're going to take our chicken out of this butter bath who doesn't look good already look at that oh yeah I'm getting excited alright a chicken it's been cooking for an hour look at the color on it now we're going to finish it now way to finish it and I do need a bigger bowl but I'm sorry I don't have one right now I'm going to use this Jack stack original barbecue sauce okay and I'm going to put I don't know half a bottle I may I don't really know and then we're going to take some honey about a half bottle of honey you know just mix it about half and half just to thin it down a little bit the honey is going to give it some sweetness and it's also going to give this chicken some Sheen is that the right work Sheen to finish it off oh I just made a big mess on the tablecloth okay what we're going to do is dip each piece of chicken in this wonderful sauce we've made and then put it back on his fifth barrel cooker right oh yeah I'm pretty excited about this so let me get all there's quite a few pieces here I don't want to bore you I'll get all these dip back on the pit Bell cooker hits barrel cooker that's easier me to say then I'll show you what we'll do we've got all of our chicken thighs back on here now I'm going to do is hit them up same Jack's neck rub on top for that barbecue sauce okay oh this is going to be so exciting look at the color on that I'm going to let these go about 20 minutes then we're going to check the temp think they're going to be already there another 15 minutes look at that chicken just look at it's cooking awesome all right we're going to get it off of here and give it a taste the color on it is awesome I'm sure it's done yep it is as tender as it can be the temperature on it actually says it's 170 which is you know some folks cook thighs to 165 one folks some folks cook them to 175 we're going to give this chicken a try okay alright there's what it looks like inside so you can see it okay geez alright little juice on it just a beautiful color let's give it a taste the taste is awesome the flavor this Jack stack there's absolutely no no wonder why people love Jack stack barbeque restaurant so much hey if you're not a subscriber already I hope you hit that armadillo pepper icon up in the corner got any questions or comments about this video leave them below you

Channel: ArmadilloPepper.com

Views: 917,973

Rating: 4.7232485 out of 5

Keywords: butter bath chicken, pit barrel cooker, chicken on pit barrel cooker, armadillo pepper, butter batch chicken thighs, pit barrel cooker chicken, how to cook chicken on pit barrel cooker, competition chicken, butter bath chicken recipe, butter bath bbq chicken, jack stack bbq sauce, jack stack bbq rub, competition chicken butter bath, butter bath for chicken, butter bath smoked chicken, pit barrel cooker recipe

Id: DkTSyQACqlo

Length: 9min 19sec (559 seconds)

Published: Fri Aug 04 2017

Reddit Comments

[u/16chapel]

Awesome. But don't handle your cooking implements before you've washed your hands, you were handling raw chicken.

[u/cvlrymedic]

So it’s like a pseudo confit?

[u/hamandcheesedude]

Omg I have been on a liquid diet for six days now and the is the wrong fucking thing to watch.

[u/taco_kisses]

/r/smoking