The trick is to smoke the meat and not make the meat smoke

LOAF PAN CHICKEN

  Date: August 26, 2012
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This dish looked very promising. It was similar to Beer Can Chicken but instead of just steaming the inside of the bird, placing the chicken in a loaf pan allowed the whole bird to get exposed to the steam. The recipe couldn’t have been simpler. The chicken was held over a loaf pan and coated with a sauce made from applesauce and Worcestershire sauce. Then it was rubbed with an 8 spice rub. After that it was off to the Egg, which was under control of my CtberQ WiFi. Using the pit controller made this almost a hands off cook. It took care of getting the grill to temp and holding it there throughout the cook. I set alarms to tell me when the chicken was at 165 degrees in the the thickest part of the breast. The finished product was moist and flavorful. There was a crispy skin which was an interesting blend of sweet & spicy. The sauce gave it the sweet and the spice was from the rub. This is one of the simplest recipes for chicken I hve made and one of the best tasting. Win Win!!
Recipe Source:
Alt image
Big Green Egg Website
Big Bob Gibson's BBQ Book:
Loaf-Pan Chicken - Page 123

Here’s a similar recipe from about.com website: LOAF PAN CHICKEN.
Grill:
Alt image
Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone
  • CGS AR Sliding Oval Grid x2
  • CGS-13" s/s Drip Pan
  • BBG-Cyber Q WiFi Pit Controller
  • CyberCook app for CyberQ
  • Jack Daniel's Oak Chips
  • Wicked Good Weekend Warrior Lump Charcoal