This hardwood-smoked recipe was created by the awe-inspiring Dennis the Prescott. His beautiful and delicious smoked chicken is perfect for a wee feast. Make a turkey thankful and get stuffed on chicken instead.
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First, prepare the brine. In a large pot, combine 4 cups of water, salt, sugar, garlic and herbs, and bring it all to a boil. Give the water a stir until the salt dissolves, then remove from the heat.
Top with 8 cups of water. Submerge chicken in the brine and place in the fridge overnight.
Stir all of the ingredients for your seasoning together, cover and set aside.
When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes.
Remove the chicken from the brine, and pat it dry with paper towels.
Drizzle 2 tablespoons olive oil over the bird, getting it completely coated. Rub 1-1/2 tablespoons of prepared seasoning and lemon zest all over the chicken. Stuff both halves of the garlic bulb and lemon in the cavity of the bird.
Place on the preheated grill and cook until the chicken reaches an internal temperature of 160°F. It will take 2-1/2 to 3 hours.
Tip: Use the carcass/remains for stock. That sweet smoked grill flavor is to die for. Follow Dennis the Prescott's awesome Instagram for more delicious dishes.
Tips From the Pros: How to Smoke a Whole Chicken
Follow this step-by-step guide for smoking whole chicken with tips on buying, prepping, brines, injections, rubs, smoking woods, and a time and temp guide.