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Big Green Egg Smoked Chicken
Created by: Howcan Team
Ingredients
- 1 whole chicken (about 4-5 pounds)
- 1/4 cup olive oil
- 2 tablespoons of your favorite barbecue rub
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 cup of wood chips (hickory, apple, or cherry)
Instructions
- Prepare the Big Green Egg by filling the firebox with charcoal and lighting it. Adjust the vents to bring the temperature to 225°F.
- While the grill is heating up, rinse the chicken and pat it dry with paper towels. Rub the olive oil all over the chicken, then season it with the barbecue rub, salt, and black pepper, making sure to coat the entire chicken, including the cavity.
- Once the grill has reached the desired temperature, add the wood chips to the charcoal. Place the convEGGtor in the Big Green Egg to set it up for indirect cooking.
- Carefully place the seasoned chicken on the grill grate, close the lid, and let it smoke for about 2.5 to 3 hours, or until the internal temperature of the thickest part of the chicken reaches 165°F.
- Once the chicken is done, carefully remove it from the grill and let it rest for 10 minutes before carving. Serve and enjoy!
The history of Big Green Egg smoked chicken dates back to ancient cooking techniques, where smoking was used to preserve and flavor meat. The Big Green Egg, a kamado-style ceramic charcoal grill, has revived this tradition, infusing chicken with a rich, smoky flavor. Renowned chefs and barbecue enthusiasts across the globe have perfected the art of smoking chicken on the Big Green Egg, from the southern United States to the Mediterranean. The key to this dish lies in the quality of the chicken, the choice of wood for smoking, and the precise control of temperature. For the best version of this dish, head to the southern United States, where pitmasters have mastered the art of smoking chicken to perfection.
200 min
4-6 servings
350 calories
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