Traeger Whole Smoked Chicken
fromtraeger.comwww.traeger.com/learn/how-to-smoke-whole-chicken?srsltid=AfmBOopFuLuh1r3XCa1hnMJQGhKldFtRT34H7UiK63sx0ltbh574uJeI
Wrap your next poultry cook with a little smoke. This Traeger whole smoked chicken is brined, seasoned with our chicken rub, lemon, garlic, and fresh thyme, and mesquite-smoked for some smokin' flavor.
Ingredients
Instructions
Make the brine: In a large pot, combine the salt, sugar, and water, stirring to dissolve the salt and sugar. Add the chicken to the brine, making sure it is fully submerged and weighing down if necessary. Refrigerate overnight.
When ready to cook, set the [pellet grill](https://www.traeger.com/shop/wood-pellet-grills) temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use [Super Smoke](https://www.traeger.com/learn/super-smoke), if available.
While the grill preheats, remove the chicken from the brine and rinse well, then pat dry with paper towels. Rub the outside with the minced garlic and Traeger Chicken Rub. Stuff the cavity with the lemon, onion, whole garlic cloves, and thyme. Tie the legs together.
Insert the [meat thermometer](https://www.traeger.com/shop/meater) 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](https://www.traeger.com/learn/safe-meat-internal-temperatures) reaches 160℉, 2 1/2-3 hours.
Remove the chicken from the grill and let rest for 15 minutes before carving. The internal temperature will rise to 165℉ while the chicken rests. Enjoy!
