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Whole Smoked Chicken

Difficulty 3/5
|
Prep time 10 mins

Cook time 2.5 hrs
|
Serves 6-8

Hardwood Mesquite

Wrap your next poultry cook with a little smoke. This whole chicken is brined, seasoned with our Big Game rub, lemon, garlic, fresh thyme and mesquite smoked for some smokin' flavor.

Ingredients

Brine

1/2 cup KOSHER SALT

1 cup BROWN SUGAR

1 GALLON WATER

Whole Chicken

Big Game Rub

1 TSP GARLIC, MINCED

1 (3-5 LB) CHICKEN

1 LEMON

1 MEDIUM YELLOW ONION

3 WHOLE GARLIC CLOVES

4-5 SPRIGS THYME

Preparation

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. Make sure chicken is fully submerged weighing it down if necessary.

When ready to cook, start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 225 degrees F and preheat, lid closed 10-15 minutes.

While the grill is preheating, remove the chicken from the brine and pat dry. Rub with the minced garlic and Traeger Big Game Rub.

Next, stuff the cavity with lemon, onion, garlic and thyme. Tie the legs together.

Place chicken directly on the grill grate and smoke for 2-1/2 to 3 hours or until an instant read thermometer reads 160 degrees F when inserted into the thickest part of the breast.

The finished internal temperature will rise to 165 degrees F in the breast as the chicken rests. Enjoy!

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Reviews

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SALT LAKE CITY
  • Utah
Juicy!
My first time ever smoking a whole chicken. I used this recipe as a starting point, and kind of did my own thing with it. I didn't have mesquite pellets so I used the apple wood pellets (the smoke flavor was great!). I also didn't stuff the cavity with anything, except butter. I used the regular Traeger Rub as well. After reading others reviews about the chicken taking longer to cook than what the recipe said, I figured I better start mine early too. It ended up taking about 4-4.5 hours to reach 165F. Even though I did a bunch of things different, the chicken turned out amazing and SO juicy. The flavor was sooo good! You really can do what you want with this recipe to get the flavors you are looking for.
 
 
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  • Florida
Nailed it
Smoked four pound young chicken in three hours. It was great. Second time using my new Lil Tex.
 
 
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Caldwell
  • Idaho
Yumm
We made this for Easter. Was super easy and delishous. It did take five hours for six pound bird. The meat was super moist but the skin was tough. We will definitely make it again
 
 
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