We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
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My second time using the Egg. I love chicken so I wanted to try it. It was a whole chicken, a little under 6 pounds. I used a simple brine of water, kosher salt and sugar. I brined it for about 14 hours. Then I took the chicken out, washed it with water, squirted a lime onto it (didn't affect the flavor but I read someplace that lemon or lime can take care of in case some bacteria developed -- not sure if this is true but I had a lime going bad so I used it). Then I rubbed on a liberal amount of salt and pepper (my favorite seasonings for chicken).
The Egg got to 600+ degrees quickly (I was doing yard work so did not pay attention). I was able to get it down to about 275 by closing the vents. Reducin the temperate helped when I tossed in the mesquite chunks I'd been soaking in water for about an hour. The chicken was in at 275 for about 4 hours, and I took it out when the internal temperature got to 166. I wrapped it in foil for about an hour.
Here's the chicken right before I wrapped it in foil: