If brisket is the king of the BBQ world, then chicken is the sneaky devil hiding in the shadows — especially on the competition circuit. And no one at Howzit BBQ has wrestled that beast more than Corey.
Why Chicken Is the Trickiest Category
“Chicken will humble you real quick,” Corey says with a smirk. “It’s the only category where one bite can win or tank your whole weekend.”
From rubbery skin to dried-out thighs, chicken doesn’t give you second chances. And with judges wanting bite-through perfection and just the right balance of sweet, heat, and savory — it’s a high-wire act.
Corey’s Keys to Chicken Glory
After years of trial, error, and throwing a few trays across the trailer, Corey has honed a method that’s as reliable as his brisket bark.
1. Consistent Trim
- Always trim thighs to the same size — “cookie-cutter uniformity,” as Corey puts it.
- Skin must be snug but not bunching. Pull it tight like wrapping a gift.
2. The Soak and the Smoke
- Brine 4 hours minimum. Corey uses a secret Howzit blend with citrus notes.
- Run the pit steady at 275°F — hot enough for skin rendering, but not so hot the rub burns.
3. Wrap It Like Gold
- Once color is perfect, foil pans come into play.
- Butter, honey, and a hit of heat — “a flavor sauna,” Corey calls it.
4. Sauce Strategy
- Thin the sauce. “Too thick and it turns to sludge,” Corey warns.
- Glaze just before turn-in for that glistening pop.
Final Word
“Chicken doesn’t lie,” Corey says. “But once you tame it, you earn respect. And a whole lotta calls.”
Next comp, look for that bright orange chicken box — you’ll know it came from the Howzit pit.
