OVERVIEW
Slow-smoked chicken is incredibly versatile, which is why we like to make a large batch of it. Add the smoky meat to any number of dishes, such as salads, curries, or – as we did – served in brioche buns with crunchy lettuce, avocado and jalapeno mayo. Ideal when you have lots of people over. You can also freeze some to enjoy another time.
This recipe works just as well for a single chicken – you’ll just have lots of the spice rub left for next time. Experiment with whichever woodchips you like best – hickory is classic but we’re also big fans of pecan.
MAKE THE DRY RUB
Soak a handful of woodchips for at least 20 minutes, ready for smoking.
Mix together all the dry rub ingredients. Rub a tablespoon of vegetable oil onto each chicken then scatter on the rub, making sure the birds are fully covered. Save any leftover rub for other smoked meats.
SET UP YOUR EGG
Load and light your EGG. The target temperature is 140˚C.
When almost up to temperature, add the soaked woodchips to the coals, then set up your EGG for indirect cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Ceramic Deflectors at the lower level and 2 x Half Moon Stainless Steel Grids at the upper level. If you’re using the ConvEGGtor, install it in a legs-up position topped with the Stainless Steel Grid.
SMOKE THE CHICKEN
Place each chicken on a Vertical Chicken Roaster. Roast until the internal temperature reads 74˚C (around 1 hour 45 minutes). Leave to rest for a good 20 minutes before carving.
