How to Smoke the Perfect Traeger Whole Chicken: A Step-by-Step Recipe

Smoking a whole chicken is a culinary adventure that promises a flavorful and succulent result. The process, as perfected by Traeger, involves brining, seasoning, and smoking to achieve an unbeatable taste. Here’s a comprehensive guide to making a whole smoked chicken that will be the star of your next barbecue.

Ingredients

Brine:

• 1 gallon water
• 1/2 cup kosher salt
• 1 cup brown sugar
• 1 whole chicken (3 to 3-1/2 lb)

Seasoning:

• 1 teaspoon minced garlic
• Traeger Chicken Rub (to taste)
• 1 lemon, halved
• 1 medium yellow onion, quartered
• 3 whole garlic cloves
• 5 sprigs fresh thyme

Pellets:

• Mesquite BBQ Wood Pellets

Steps to Smoking Perfection

1. Prepare the Brine:

   • In a large pot, mix water, kosher salt, and brown sugar, stirring until dissolved.
   • Submerge the chicken in the brine, ensuring it’s fully covered. Refrigerate overnight.

2. Preheat the Traeger Grill:

   • Set the temperature to 225°F and preheat with the lid closed for 15 minutes. Utilize the Super Smoke feature if available.

3. Season the Chicken:

   • Remove the chicken from the brine, rinse well, and pat dry.
   • Rub the outside with minced garlic and Traeger Chicken Rub.
   • Stuff the cavity with lemon halves, quartered onion, whole garlic cloves, and thyme. Tie the legs together for even cooking.

4. Smoke the Chicken:

   • Insert a probe into the thickest part of the chicken breast.
   • Place the chicken directly on the grill grates, close the lid, and smoke until the internal temperature reaches 160°F (approximately 2 1/2 to 3 hours).

5. Rest and Serve:

   • Remove the chicken from the grill and let it rest for 15 minutes. The internal temperature will rise to 165°F during this time.
   • Carve and enjoy the smoky, tender chicken.

Tips for the Perfect Smoked Chicken

• Brining: Brining not only seasons the chicken but also helps in retaining moisture during the smoking process.
• Seasoning: Ensure the seasoning penetrates well by rubbing it generously and stuffing the cavity with aromatics.
• Temperature Control: Maintaining a consistent grill temperature and using a probe thermometer is crucial for perfect results.
• Resting: Allowing the chicken to rest after smoking ensures that the juices redistribute, keeping the meat moist.

By following these steps and tips, you can create a delicious smoked chicken that is juicy, flavorful, and sure to impress your guests. Enjoy this culinary journey with Traeger's trusted techniques!