This Big Green Egg Smoked Bbq Chicken is the best! I finally bought a Meat Injector from Home Depot! I injected this with melted butter that I added bbq sauce and when the cooking had finished, the juices were almost pouring out of this chicken!! Yes! Crazy good! Use the BBq sauce of your choice.
Big Green Egg Smoked BBQ Chicken
I don’t know if it’s because we’re from Texas but I really like some of the Texas BBQ sauces out there. I love the BBQ sauce from Salt Lick in Driftwood, Texas, just southwest of Austin. I love the BBQ sauce that Louis Mueller uses. It’s very thin and vinegar based. I love the BBQ sauces Aaron Franklin makes. That’s what I used in this recipe was the original sauce from Franklin’s bbq in this recipe. You can buy it online if you don’t have it in your area, but our Texas-based HEB carries it and that’s where I buy it. Here’s their link so you can see what I buy. https://www.heb.com/product-detail/franklin-barbecue-texas-style-barbecue-sauce/1639566
I smoked this chicken in my Big Green Egg, but you could smoke it in the smoker of your choice. If you don’t have a smoker you can cook this on your gas grill or charcoal grill as long as you cook it over hot coals. You would need to set it to the side away from the hot coals.
There are so many side dishes that would be great with this chicken! I always love a baked potato with bbq chicken for some reason. I love to make Texas Toast with BBQ chicken. My potato salad is an excellent side dish. Here’s the link if you decide to make potato salad: https://the2spoons.com/super-good-southern-potato-salad/
Big Green Egg Smoked BBQ Chicken
Enjoy the recipe!
Big Green Egg Smoked BBQ Chicken
Ingredients
- 1 whole chicken, wings tucked behind and legs tied
- 8 tbsp butter melted
- 1/4 cup bbq sauce of your preference, plus more for basting
- oilive oil for coating the outside of the chicken
- salt and pepper
Instructions
- Combine the melted butter and bbq sauce. Inject the chicken all over with the mixture., under the skin around the breast, trying to make sure there's added moisture in all the areas that tend to be drier than others of the chicken.
- Pat the outside dry with a paper towel. Apply a thin coat of extra virgin olive oil on the chicken, front and back and salt and pepper all over, including the cavity.
- Place the chicken on your prepared grill or smoker. I usually want my smoker temperature about 350 degrees when I'm smoking a chicken, because a slow smoke is not necessary. I don't add bbq sauce at this time. When the chicken starts to brown and the skin starts to crisp a little, I start brushing bbq sauce on the chicken, and continue every 15 minutes or so until the chicken reaches an internal temperature of 165. I like to check the area between the leg quarter and breast because for me that seems to be the area that takes longer to cook.
- Remove the chicken from the grill and allow to rest 15 to 30 minutes. Slice and enjoy with your favorite sides.
