Brining the chicken before smoking is the best way to keep the breast moist. Connect with us in our HowToBBQRight Facebook group for recipe help, to share your pictures, giveaways, and more! I've got a lot of people to feed, so I'm going to smoke whole chickens and pull them for Pulled Chicken Sandwiches and Smoked Chicken Nachos. Apple or cherry wood are always my top picks for smoking chicken.
Prep the smoker for indirect-heat cooking at 250° F with a drip pan filled with hot water under where the chicken will be placed. Dipping Sauces – These are completely optional. Smoking chicken breast takes approximately 1 hour of cook time. Comparing the 2 chickens, the dry brined bird was far and above crispier than its counterpart. You are now free to remove the chicken from the grill. This is a very easy thing to do. Smoke chicken on big green egg wars. The Grill Squad is our exclusive membership program that will transform bland cookouts into booming barbecues that you'll remember for a lifetime. 1/3 cup sugar brown or white. I like it the most and will pick it most of the time.
100% pure maple syrup (though I totally admit I have a bottle of Log Cabin in my cupboard). That's what I used in this recipe was the original sauce from Franklin's bbq in this recipe. This is primarily for the sake of the breast meat, as it cooks quicker than the thighs. Set up your Big Green Egg, grill, or electric smoker to smoke at 275°F using indirect heat. Smoke chicken on big green egger. The Best Wood for Smoking Chicken. Anyone who has ever cooked a Thanksgiving or Christmas turkey will know how the latter can enhance the meat's flavors. I start checking the internal temp of the Whole Smoked Chicken at the 1 ½ hour mark just to get a feel for where it is. In most cases this means about 4 hours for an average sized chicken.
They are juicy, delicious and even picky people can't resist chicken. Smoked Boneless Chicken Breast. Place the legs on a sheet pan with a paper towel to absorb the moisture and put them back into the fridge for a couple of hours or longer. Spice Rub for Smoking Chicken. Leave the bird undisturbed in the Big Green Egg for an hour before checking. Submerge the chicken in the brine, then cover and refrigerate for 3 to 6 hours. Light the Egg and drop in the convEGGtor for indirect cooking. Flip the chicken over. Use a quick spray of cooking oil on the bird to act as a binder so the rub has something to stick to. This will crisp up the skin nicely. Smoked Chicken Breast [TRY THIS EASY STEP BY STEP RECIPE. Regardless of how long it takes, you need to cook your chicken so it reaches a minimum internal temperature of 165°f in all parts of the bird. The smoke should be what many call 'thin blue', like on the picture below. Sauce Ideas to Pair with Smoked Chicken. Why should you be preparing your whole chickens in a smoker?
Be creative and use your favorite rub and sauce. Make mustard sauce by mixing equal parts yellow mustard with Jeff's original barbecue sauce. Take a look at Robyn's new BBQ CALCULATOR to help you make your wood selection. We use a Big Green Egg smoker with lump charcoal by Big Green Egg. With that said let's get started!
As always, I recommend smoking the chicken to temperature and not to time. If you are using a charcoal grill, you can use a lump charcoal like I'm using in my Big Green Egg. You really don't need to go buy another one. Let's get this bird on the egg! I love to make Texas Toast with BBQ chicken. Both serve to block the direct scorching heat of the coals.
Additions and Substitutions. Set the EGG® up for indirect cooking with a convEGGtor at 300°F. Honey Smoked Chicken on the Big Green Egg (Or Kamado Joe. Smoking is a very simple process: make smoke, then cook as long as that particular cut of meat requires. If brining the chicken for more than 6 hours; reduce the amount of salt by half. This encourages the meat to absorb the water, leaving it moist when cooked. Place the chicken breasts in the brine and allow them to brine for 4 hours.
Heat remaining butter mixture just until melted, then pour over chicken and rub with your hands to coat the entire bird. Note that the temperature will continue to rise when you remove it from the heat. You want the final temperature to reach 165° though. Place chicken in cast iron skillet and baste until covered.
Try keeping the temperature closer to 225F. Lightly heat cast iron pan on either the Big Green Egg or stove top. Until next time, happy grilling. Soak hickory wood chips for 30 min. Followed by the mustard. Chicken Wings – I much prefer to buy the wings and drumettes pre-cut, but the cost has definitely been higher recently.
Meanwhile mix together all the ingredients for the rub. Easy – This is a classic recipe that really just has two steps: Smoke and Baste! Dry brine: Apply kosher salt at ½ teaspoon per pound all around the chicken skin. The chicken is done smoking when the internal temperature reaches 160° F and the thighs around 180° F. Figure about 45 to 60 minutes per pound at 250° F. Always use an instant-read probe thermometer (affiliate) to verify temperatures. 3 cloves garlic crushed. Smoking chicken on green egg. ½ cup pure maple syrup. Many grillers brine their chicken to keep it juicy during the smoking process, but I prefer the texture of a chicken breast that isn't brined. The plate setter / conv"egg"tor should be placed in the BGE with the feet facing up. Pull it, and keep under foil until we eat. Keep the lid closed for at least the first 45 minutes. For the Maple Bourbon Glaze. As soon as the sugar dissolves add 1 cup of Killer Hog's The BBQ Rub. Which particular wood you use to smoke is up to you.
Smoke the chicken until the internal temperature of the breasts reaches 160° F and thighs are around 180° F (about 45 to 60 minutes per pound). Brush the skin side of the chicken with glaze again and cook another couple minutes to set. Join the Grill Squad. How Long Does it Take to Smoke a Chicken | 6 Easy Steps & Recipe. Basic Chicken Brine. Nowhere is this more true than with a whole chicken. Keep an eye on your chicken while it is on the smoker. And don't worry about the alcohol because all this cooking will cook the alcohol off and just leave the flavor.
That said, if you want a dark smoky bird I totally support you adding more of your favorite wood chips or chunks.
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