Print

Smoked Cupcake Chicken

Smoked cupcake chicken is a recipe that was made popular by Myron Mixon in the competition circuit. It is a way to make smoked chicken thighs so that they come out uniform, juicy and properly seasoned for the judges.
Course Entree
Cuisine Hot Smoking
Prep Time 30 minutes
Cook Time 3 hours
Servings 6
Author Jeff Phillips

Ingredients

  • 6 or more chicken thighs , bone-in and skin on
  • Muffin pan , disposable, silicone or a cheap one
  • Large cookie sheet
  • Jeff’s original rub recipe
  • Jeff's original barbecue sauce

Instructions

  • Remove skin from thighs, snip knuckles from bones and remove any excess fat.
  • Add Jeff's original rub to chicken thighs on top and bottom. Refrigerate overnight if you like or get right on with it.
  • Replace skin on to chicken thighs.
  • Put chicken skin side down into special, pre-drilled muffin pan.
  • Place the muffin pan onto a cookie sheet filled with ¼ inch of chicken broth and smoke cook at 275 for 1.5 hours.
  • Flip chicken over in muffin pan to skin side up, add some seasoning and smoke cook at 275 for another 45 minutes.
  • Remove chicken from muffin pan and place skin side up onto cookie sheet.
  • Sauce top and sides and smoke cook at 275 for an additional 30 minutes to let the sauce caramelize or until the internal temperature reaches 175℉.
  • Serve immediately.