When the chicken starts to brown and the skin starts to crisp a little, I start brushing bbq sauce on the chicken, and continue every 15 minutes or so until the chicken reaches an internal temperature of 165. Hot Smoked Chicken Legs on the BGE. This is another one of those recipes that you just can't go wrong with. How Long Does It Take to Smoke a Chicken? Smoking the chicken. Maple and bourbon are made for each other. Setup your Big Green Egg for indirect cooking, with one lump of smoking wood (I used hickory), and preheat to 350°. Smoked Chicken Recipe. When you're feeling frisky, make your own. I find that cooking the bird higher in the dome helps with crispy skin.
Brining also improves the color of the smoked chicken meat. Just like you would with an oven or charcoal grill, we need to start up our smoker. ❗ Recipe Tips and Tricks. To Smoke the Chicken: - Prep the smoker for indirect heat cooking and bring the temperature to 250° F. Add wood chips according to the manufacture's instructions and place a drip pan filled with water below where the chicken will smoke. Big Green Egg Smoked Bbq Chicken –. Sprinkle the dry rub in the bag and work it around to get an even coverage. Step Four: Set up your grill for indirect heat and bring the temperature to 250°. The cooking time will very much depend on the size of the chicken, but I'd recommend smoking it for about 45 minutes per pound of chicken. 3 full tbsp brown sugar.
Try keeping the temperature closer to 225F. This alone will improve the chicken skin. Tags: smoked chicken big-green-egg. For those of you who prefer the taste and texture of chicken breast when it has been brined, scroll below for my instructions on brining your chicken before smoking. Use the BBq sauce of your choice. The first time I ever had this honey smoked chicken recipe was when my Aunt Yuki made it for us when we were little and I've loved it ever since. Brush on BBQ sauce of your choice (optional) and close the lid. Then a dry rub is dusted all over the chicken, just before placing it in the smoker to be smoked to perfection with applewood for about 4 hours. Whole Smoked Chicken on the Big Green Egg. Tools and Equipment You Will Need. I did these hot smoked chicken legs on the BGE coated with my original rub and original barbecue sauce and they turned out about as perfect as can be.
I find that smoked chicken turns out best when smoked at as close to 225F as possible. Place the bag of chicken into a mixing bowl and into the fridge for 4 hours. It reminds me of the Shake-and-Bake process when I was a kid. Smoked chicken is just as about the taste as it is about the smell. Here are a few more of my favorite smoked chicken recipes to try out today! Smoked chicken on big green egg videos. Lately I prefer the wood chip smoker due to generally inferior quality of smoke that pellets produce.
You really don't need to go buy another one. Submerge the chicken in the brine, then cover and refrigerate for 3 to 6 hours. No matter which grill you are using, make sure to have the hot coals AWAY from the meat. Be sure to check various areas of the chicken – the breasts, legs, thighs, etc.
A few things that can help mitigate this is to run a slightly higher smoker temperature and allowing the chicken to rest in the fridge uncovered for 4-24 hours after dry brining. This helps the skin to end up a little more crisp. Rub the chicken with olive oil and liberally season with the Big Green Egg Savory Pecan Seasoning. Apply a thin coat of extra virgin olive oil on the chicken, front and back and salt and pepper all over, including the cavity. 4 Teaspoons Yellow Mustard. Put the convEGGtor into the EGG with its legs facing upwards, close the lid and heat up to 180°C. With the feet facing upward. ½ cup DizzyDust DizzyPig Seasoning. Make sure to let the chicken rest. Begin to baste the chicken with the freshly made honey based marinating sauce.
If possible, leave them in the brine overnight to allow them to soak up as much flavor and moisture as possible. Learn how to capture that smoky, delicious goodness with my guide on how to smoke a whole chicken. Set grill to a temperature of 250°, using indirect heat. Place chicken in cast iron skillet and baste until covered. Balsamic vinegar for depth of flavor. It's a great meal for busy weekdays, and it'll satisfy a crowd at a backyard BBQ. You do not need to turn the wings over. Check temperature with a meat thermometer. My wood of choice for chicken is cherry wood. Spray a bit of olive oil in the bag and work them around to ensure an even (light) coat. Don't forget to make chicken stock with the bones for even more meals.
24 hours later remove the bird from your refrigerator. 1 whole chicken, 4-5 pounds. Hope your chicken turns out as great as ours usually do. BBQ Sauce – The same thing goes for your BBQ sauce. Preheat your smoker to 280 degrees. What if I told you there was a surefire way to get crispy skin every time?! Once the chicken has hit the minimum internal temperature of 165 degrees it is ready to be pulled off the Big Green Egg or Kamado Joe and served. Rinse it until the water runs clear.