OVERVIEW
Slow-smoked chicken is incredibly versatile, which is why we like to make a large batch of it. 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.
SET UP YOUR EGG
Soak a handful of woodchips, ready for smoking.
Set up your EGG with the ConvEGGtor in a legs-up position topped with the Stainless Steel Grid. Your target temperature is 140˚C.
SMOKE YOUR CHICKEN
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.
Add the soaked woodchips to the coals and place each chicken on a Vertical Chicken Roaster. Place the chickens in the EGG and cook until the internal temperature reads 74˚C (around 1 hour 45 minutes).
REST BEFORE SERVING
Leave to rest for a good 20 minutes before slicing the meat off the bones.
Once cool, remove all the flesh from the bones and add 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.
