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Plan ahead! This recipe requires overnight prep time.
To brine the chicken, dissolve the kosher salt and brown sugar in 1 gallon of water. Once dissolved, place the chicken in the brine and refrigerate overnight.
When ready to cook, start the grill on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 and preheat, lid closed, for 10 to 15 minutes.
While the grill is preheating, remove the chicken from the brine and pat it dry. Rub it with the garlic, onion powder, salt and pepper. Next, stuff the cavity with lemon, onion, garlic, and thyme. Tie the legs together.
Place it on the grill and let it smoke for 2 1/2 to 3 hours. The chicken is done when it reaches an internal temperature of 160.
Let rest 15 to 20 minutes before carving. Enjoy!