Discussion Starter · #1 ·
I bought myself a Big Green Egg XL as a housewarming gift a few weeks ago. I’ve made ribs twice, wings one night and on Saturday I had a big group over for pork shoulder tacos/sandwiches. All came out awesome. I plan to do a couple of whole chickens this weekend but I’m still trying to decide on whole, beercan, spatchcocked, 325 degree or low and slow. I do plan to brine overnight. Any thoughts on BBQ chicken technique?