I covered that in other posts already. Basically cook @ 275 for 1 1/2 hours; organic thin skin chicken; sauce before presenting. See my Jailbird recipe on my website also.
During competitions are you permitted to use any part of the chicken? Some cooks only use thighs because of the fat content prevets the meat from becoming too dry. Do you prefer cooking the whole chicken and do you ever use cup cake pans or beer when competing to provide uniformity and moisture?
You have to make sure there are at least 6 pieces for 6 judges. If you cook and cut up a whole chicken, a judge might not get the part he or she likes so you risk being penalized. Thighs are the staple for most winning teams.
