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Are you looking for a great way to cook chicken on your Big Green Egg? Well, this recipe is so good you may never cook chicken any other way. This cook is taking advantage of the Big Green Egg EGGspander to raise the chicken high in the dome allowing the fat to render on the open coals for added flavor and texture. The flavor you get from cooking chicken this way is a game changer. Now sit back, grab an ice cold PBR, and enjoy this post for Big Green Egg Smoked Chicken with White Sauce!
Big Green Egg Smoked Chicken with White Sauce
Cut the chicken in half by removing the backbone and splitting the chicken in half between the breasts.
Place the chicken halves in a container with a lid.
Now in a large bowl, add 3 cups of buttermilk, 1 cup of pickle juice, and 2 tablespoons of rub. Mix this well.
Pour the brine all over the chicken halves in your pan. make sure to turn the chicken so the breast side is facing down in the brine. Cover the container and place in to the fridge overnight.
The next day, remove the chicken from the brine and pat it dry. Place the chicken halves on a wire rack sitting in a baking sheet.
Generously apply Lane’s BBQ Spellbound on both sides of the chicken.
Now get your Big Green Egg setup for raised direct cooking using your EGGspander base and top. Add some wood chips (I am using Smoke Your Bourbon chips for this cook) and preheat to 325°F.
Place the chicken halves on the top rack of the Big Green Egg EGGspander, skin side up. Close the dome and let the chicken cook until it reaches 165° F measured in the breast. This will take you about 1-hour.
When the internal temperature is correct and the color of the bird looks like this, pull the chicken halves and sauce them.
For the white sauce I am using Lane’s BBQ Sorta White Sauce (NOTE: If you want to make your own sauce, here is a great recipe from my site). Pour the bottle in a clean container. Place the chicken halves in the sauce and use a brush to mop the sauce all over the chicken.
When glazed, place the chicken halves back in the Big Green Egg, close the dome, and let cook another 10 minutes to set the sauce.
Once the sauce is set, remove the chicken and let it rest for 10 minutes.
Serve with pickles and corn bread. Enjoy!!!
Big Green Egg Smoked Chicken with White Sauce
Equipment
- 1 Big Green Egg
Ingredients
- 1 Whole chicken, Split in half
- 3 cups Buttermilk
- 1 cup Pickle juice
- 2 Tbsp Lane's BBQ Spellbound Rub
- 1 Bottle Lane's BBQ Sorta White Sauce
Instructions
- Cut the chicken in half by removing the backbone and splitting the chicken in half between the breasts.
- Now in a large bowl, add 3 cups of buttermilk, 1 cup of pickle juice, and 2 tablespoons of rub.
- Add the chicken halves, to your Cambro pan and cover with the brine. Place in to the fridge overnight.
- The next day get your @biggreenegg setup for raised direct cooking using your EGGspander base and top. Add some wood chips and preheat to 325°F.
- Remove the chicken from the brine and pat it dry. Generously apply Lane's BBQ Spellbound on both sides of the chicken.
- Place the chicken halves, skin side up, on the top rack of the EGGspander so it is raised high in the Big Green Egg.
- Smoke until the internal temperature reaches 165° F. This will take about 1 hour.
- Pour a bottle of the Lane's BBQ Sort White sauce in a pan and add the chicken halves. Make sure the chicken halves are fully covered in the sauce.
- Return the chicken to the Big Green Egg for an additional 10 minutes. This will set the sauce and make this yardbird look amazing!
- Remove the chicken from the Big Green Egg. Let it rest for a few minutes before serving. Serve it with warm cornbread and a side of pickles leftover from the jar used in the brine.
Nutrition information is automatically calculated, so should only be used as an approximation.
This chicken looks amazing, can’t wait to try this recipe!
One of my faves!