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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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