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My 1st whole bird on my XL Egg

Hi folks! Going to attempt my 1st smoked chicken. Picked up one this morning that weighs in @ 7.25 lbs. I might inject it with a mixture of Italian dressing & Apple juice, plus rub it down with a homemade rub that consist of brown sugar, garlic powder, and S&P. Is this a wise decision for my flavoring/seasoning?

My main concern is what temp should I stabilize & cook at on my Egg and also what would be the estimated amount of time for my cook?

Thanks much!
My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax

Comments

  • RickyBobbyRickyBobby Posts: 744
    Anybody?
    My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
  • Black_BadgerBlack_Badger Posts: 1,089
    Never done them that way. Big fan of spatchcocking. This looks pretty great though...


    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
  • grege345grege345 Posts: 3,484
    Most people do 400 raised direct. What kind of wood you usin. Either way. It's chicken. Just cook to temp not time. You have food probe? Should take about an hour. Rub sounds good but let it sit in the fridge uncovered before you cook
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • I do 350 raised, direct.  Time should be around 45 mins just to give you an idea of when to start it, but you may go long or short based on bird temp.

     

  • RickyBobbyRickyBobby Posts: 744
    Thanks for the responses.

    I'll try to take some pics of the process & post them up when done. I want to try a spatchcock also but going to try one like this 1st then I can compare the two. Bird has a pop-up temp sensor in it already plus I plan to check it with my own thermometer too. I will be using up my last bag of RO lump & also will be adding some cherry chips along with maybe a chunk or two of apple or hickory wood.
    My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
  • RickyBobbyRickyBobby Posts: 744
    My bird turned out awesome! I'm a newbie and can't get my pics to load though. Anyway, thanks to all who shared some info. Bird took exactly an hour and a half to hit 165 degrees in the thickest part of its breast. That is when I pulled it. Ran my XL Egg @ about 375-400 degrees dome temp the entire cook. Also, cooked it direct/raised.
    My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
  • gerhardkgerhardk Posts: 842
    I did a spatchcock chicken on Friday, brined for 2 hours, 350ºF indirect for 1.25 hours.  Turned out great, thoroughly cooked and moist but the skin could have been crisper.

    Gerhard
  • stevesailsstevesails Posts: 981
    Never brined a bird.
    Will have to try sometime
    XL   Walled Lake, MI

  • RickyBobbyRickyBobby Posts: 744
    Here are some before, during, & after pics.
    My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
  • RickyBobbyRickyBobby Posts: 744
    A close up of the finished product!
    My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
  • gerhardkgerhardk Posts: 842
    Looks good, nice skin.  I think with your set up you had more of an indirect cook since the direct heat is being deflected by the pan and pavers.

    Gerhard
  • RickyBobbyRickyBobby Posts: 744
    Ya, kinda what I figured too
    My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
  • AquacopAquacop Posts: 468
    All great ideas but Spatchcock is the best Yard Bird you will ever taste, Good Luck!
    LBGE 2013 Located in Savannah, Georgia
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