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Smoked chicken

Topperz
Topperz Posts: 27
edited January 2018 in Cookbook
hey guys, looking to do a smoked chicken.  Any recommendations?  I’ve done them before but looking for something different...I can inject, smoke, beer can etc.  Looking forward to recipes and ideas. 

Great White North eh
Lg & Xl BGEggs...Camp Chef Flat Top Grill / Griddle

Comments

  • Bge is a good chicken rig. I like the smoke better when it runs hot- especially on chicken. I spatchcock and Cook indirect at around 400 as high up in the dome as I can. Will get plenty of good smoke and crispy skin like that. Takes 45 min to an hour. My favorite rub is basically salt and pepper with a little granulated garlic 
    Keepin' It Weird in The ATX FBTX
  • DoubleEgger
    DoubleEgger Posts: 17,126
    Bge is a good chicken rig. I like the smoke better when it runs hot- especially on chicken. I spatchcock and Cook indirect at around 400 as high up in the dome as I can. Will get plenty of good smoke and crispy skin like that. Takes 45 min to an hour. My favorite rub is basically salt and pepper with a little granulated garlic 
    Agree. I prefer raised direct though. 

    Mickey’s Coffee Rub is good on yardbird. 


    Equal part: Instant Expresso Ground coffee
    Equal part: Brown Sugar
    ½ part: Black Pepper
    ½ part: Kosher Salt
    ½ part: Garlic Powder
    ¾ part: Ancho Chili Powder
  • Mattman3969
    Mattman3969 Posts: 10,457
    Go low n slow raised direct.  Damn good chicken.  Here’s how I do it. 

    http://eggheadforum.com/discussion/1194056/slow-cooked-bbq-chicken-smoked-potato-salad-and-baked-beans/p1

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • lousubcap
    lousubcap Posts: 32,170
    Give "pulled chix" a look thru the search function.  You can run for hours L&S.  Really a different outcome for the yard-bird.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • Topperz
    Topperz Posts: 27
    Ok, so I tried something different and it really turned out great.  I normally do a spatchcock chicken indirect at about 400,  this time I did a spatchcock chicken at 235 for 7 hours.

    put chunks of peach wood in with the lump and on the lump.  Had fire stabilized at 235 deg for about 2 hours and then put the chicken on.

    cooked it until an internal tempo of 165 and took it off.  Put on at 10:30 and took off at 5:30.

    did a rub of salt, pepper and garlic.  Basted twice during the cook with a vinegar, butter, water and salt mixture and then reapplied some rub

    skin was crispy, meat fell off the bone and was not dry at all with a nice smoke flavour.
    Great White North eh
    Lg & Xl BGEggs...Camp Chef Flat Top Grill / Griddle
  • Topperz
    Topperz Posts: 27
    @Mattman3969, thanks for the link...I will definitely try that next!!
    Great White North eh
    Lg & Xl BGEggs...Camp Chef Flat Top Grill / Griddle
  • lousubcap
    lousubcap Posts: 32,170
    @Topperz - great cook and result.  Sounds like a pulled chix cook right there.  Congrats.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • DoubleEgger
    DoubleEgger Posts: 17,126
    @Topperz use this to upload your pics 
  • dsrguns
    dsrguns Posts: 421
    Great results on that cook. Nice plump bird too.
      
    XL BGE
    MD
  • Mattman3969
    Mattman3969 Posts: 10,457
    Nice 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • jetman96
    jetman96 Posts: 127
    I like a raised-direct (link) spatchcocked with Simon and Garfunkel rub, which I can do after work any night of the week. I have this probably twice a month, at least.
    Cincinnati, OH
    Large BGE
  • allenguo
    allenguo Posts: 5
    Want to have an egg to survive, egg tray can solve this problem perfectly.
  • Mickey
    Mickey Posts: 19,669

    Spatchcocked Turkey and Chicken on the Big Green Egg

    (you cut out the backbone and cook opened)

    I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2  hr cook app)

    Chicken 3 to 4.5lb bird or birds. Under an hour cook. 

    Or, just add a package of legs extra. 

    I do not brine the turkey or Chicken. 

    If time I like to leave uncovered in the fridge overnight (no problem if no time) 

    I cook "direct" @ 400 on a raised grill "skin side up" and never turn over.

    I will use a coffee rub. Use what you like.

    NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)

    I use about a single handfull of mixed chips: Cherry & Pecan. 

    Cook to temp (not time) breast @ 165 and thigh @ 175


     

    Coffee Rub (turkey, chicken, beef & pork)

    Equal part: Instant Expresso Ground coffee..

    Equal part: Brown Sugar..

    ½ part: Black Pepper..

    ½ part: Kosher Salt..

    ½ part: Garlic Powder..

    ¾ part: Ancho Chili Powder..

      Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

  • NDG
    NDG Posts: 2,431
    edited June 2019
    Nice bookmark thread growing here  . . Chankin  =)
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is”