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PRO TIP: You will want to keep the chicken in the refrigerator at all times unless it's being prepared for the brine or the rub. In fact, the skin can get a little rubbery, so this doesn't make for that amazing crispy chicken skin that we all love. Well, you have come to the right place as I walk you through my method to get the crispiest chicken skin on your Big Green Egg every time. This recipe for smoked chicken takes you step-by-step through the three stages for the ultimate delicious results. Smoked chicken is the best chicken. Let me know if you have any questions! Note: Be sure to use a meat probe or get a chicken with a pop-up indicator – or both! Because by itself, there just isn't a whole hell of a lot of flavor. Place the chicken on the grate and let it cook for about an hour or until it registers 180°F in the thickest part of the chicken. Take the chicken out of the fridge and slather with a little hot sauce then apply rub. Don't forget to put some rub on the inside of the chicken. Smoke the chicken(s) until the internal temperature reaches 160F, about 2. Step Four: Set up your grill for indirect heat and bring the temperature to 250°.
Baste the chicken with the Big Green Egg Sweet & Smoky Kansas City Style Barbecue Sauce. Place a ½ cup of Morton's kosher salt into a large pitcher. This will pull out those flavors into the water, whereas the cold water won't. Tent with foil, and let the carryover cooking increase the internal temperature to 165 degrees F. - Dig in. Setup the smoker or grill for cooking at about 275°F. Submerge the chicken in the brine, then cover and refrigerate for 3 to 6 hours. Follow the recipe, and I'll teach you the simple steps to making your own smoked chicken breast at home. Recommended Wood: Pecan. Wood Chips – I used apple wood for the smoking, but you can go with something more bold like hickory. Finally, make sure the chicken is dry before applying smoke. Setup your Big Green Egg for indirect cooking, with one lump of smoking wood (I used hickory), and preheat to 350°. It's very thin and vinegar based.
To prepare the brine, bring 1 quart of the water to a boil, add the salt and the sugar and stir to dissolve. 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. Chicken Wings – I much prefer to buy the wings and drumettes pre-cut, but the cost has definitely been higher recently. Smoked Chicken on the Big Green Egg. Oilive oil for coating the outside of the chicken. Season the outside of the chicken with Jeff's original rub and it is ready to smoke. These are a very affordable cut of meat as a bonus, often on sale. 2 Tbsp Black Pepper. This smoked chicken breast recipe is one of my favorites that I regularly cook on weekends. Need to thaw your chicken quickly? A whole chicken is a great meal and a simple cook on the Big Green Egg. Place the bird in to the Big Green Egg snd let cook for 1 hour 20 minutes.
Begin to baste the chicken with the freshly made honey based marinating sauce. This Big Green Egg Smoked Bbq Chicken is the best! A lemon pepper rub, buffalo rub or Mediterranean rub with basil and oregano would also be great. You Can't Make Too Many – No matter how many I smoke, they seem to be gobbled up before I can get another batch done!
Be creative and use your favorite rub and sauce. Looking for internal temp of 160°F. It will show you what types of wood work best with different types of food. It is no wonder why they are known as being the party food! Then make sure to leave us a comment! Cider vinegar for a touch of acid to cut the sweetness. What if I told you there was a surefire way to get crispy skin every time?! Basic Chicken Brine. There are only a few things you'll need to watch for while prepping and cooking to make sure your smoked chicken turns out just right. The brined chicken will be juicer and have more flavor through-and-through. How to Keep Smoked Chicken Breast Moist. Meat brining is a way to keep it moist and tender before roasting it, and is particularly crucial for meats that are vulnerable to drying out, such as turkey and… you guessed it… chicken.
Be patient with it when you first start out smoking meat, but in the long run, it is so worth it. No matter which grill you are using, make sure to have the hot coals AWAY from the meat. Smoking chicken breast takes approximately 1 hour of cook time. Insert celery, carrots and onion into chicken cavity. That will provide plenty of smoke for the entire time they are in the smoker. This combination of flavors is incredible. You will love it and will prove to yourself that it is well worth the extra time and effort. I like applewood for this recipe, but pecan would be perfect too. The internal temperature should be at least 165°F. I figured I'd stick a probe in the thigh. This is another one of those recipes that you just can't go wrong with. Let them smoke for another 5-10 minutes. Which particular wood you use to smoke is up to you. Alternatively, you can put the wings on a sheet pan and broil them for a minute or two.
When temp probe measures 165° in the breast it is time to pull. Sprinkle with some homemade chicken seasoning OR save yourself a step and stock up on a bottle from my store, Patio Provisions. If you have a favorite rub, use that instead. The danger of cooking chicken for a long time is it'll be prone to drying out and as anyone can testify, dry chicken is no fun. ½ tsp fresh cracked pepper. 🧑🍳 Storage and Reheating. Remove the chicken from the EGG once the internal temperature reaches 160ºF/71ºC. For gas grills, turn off the center burners. And that it has its own distinct maple-ey awesome flavor. You can't see any reason to spend the extra time on smoking it (or brining it, which will be explained later).
Pesto Chicken with Basil Tomato Cream. This will give you leftovers for days, and cooked chicken freezes great in little freezer bags. Hence, chicken is a perfect, relatively quick cook (under 2 hours in this case), smoker meat. Carefully lift the skin away from the chicken meat by sliding your fingers under the skin and moving them from left to right. Preheat your smoker (I use my Camp Chef SmokePro) to 225 degrees F. Oak or fruit wood like cherry or apple adds a nice, bold flavor to the chicken. For a whole chicken I recommend making at least two spare.
Sauces | This really changes the taste of the wings depending on what sauce you choose to use. There are few meats out there that are as satisfying to cook as a whole chicken. My wood of choice for chicken is cherry wood. All you need is a chicken, seasoning, and time. You can add fresh herbs such as thyme and rosemary, lemon, garlic, peppercorns or whatever you can think of that you love with chicken. The plate setter / conv"egg"tor should be placed in the BGE with the feet facing up. 2 teaspoons black pepper.
Brush on BBQ sauce of your choice (optional) and close the lid. Please read my disclosure policy. Small bowl for mixing the rub mixture. I recommend covering these, as the sauce has a tendency to splatter and make a mess. Rest the chicken for 15 minutes uncovered on a cutting board, carve and enjoy. 5 to 4 hours or until the internal temperature of the thickest part reaches 165 degrees. If you don't believe me, test it out for yourself. Ben has a bachelor's degree in construction engineering.
Now add the chunks of wood to the charcoal in your preheated grill.