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Whole Smoked Chicken

Difficulty 2/5
|
Prep time 12 hrs

Cook time 3 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

Traeger Big Game Rub

1 TSP GARLIC, MINCED

1 (3 to 3 1/2 LB) WHOLE CHICKEN

1 LEMON, HALVED

1 MEDIUM YELLOW ONION, quartered

3 WHOLE GARLIC CLOVES

4-5 SPRIGS THYME

Preparation

For the Brine: 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, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.

While the grill preheats, remove the chicken from the brine and pat dry. Rub with the minced garlic and Big Game rub.

Next, stuff the cavity with the 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℉ when inserted into the thickest part of the breast.

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

*Cook times will vary depending on set and ambient temperatures.

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