How to Make Perfect Traeger Smoked Chicken

Smoking a whole chicken is a culinary art that transforms a simple bird into a smoky, flavorful masterpiece. Whether you're a seasoned pitmaster or a backyard grilling enthusiast, this guide will help you achieve perfectly smoked chicken with a rich, savory taste that will impress your family and friends. Let's dive into the step-by-step process to master this delicious dish.

Ingredients:

• Brine:

  • 1/2 cup kosher salt
  • 1 cup brown sugar
  • 1 gallon water
  • 1 whole chicken (3 to 3.5 lbs)

• Main:

  • 1 teaspoon minced garlic
  • Traeger Big Game Rub (or your preferred poultry rub)
  • 1 lemon, halved
  • 1 medium yellow onion, quartered
  • 3 whole garlic cloves
  • 5 thyme sprigs

Instructions:

1. Prepare the Brine:

   • In a large container, dissolve 1/2 cup kosher salt and 1 cup brown sugar in 1 gallon of water. Submerge the whole chicken in the brine, ensuring it is fully covered. Refrigerate overnight, using a weight to keep the chicken submerged if necessary.

2. Preheat the Grill:

   • Set your Traeger grill to 225°F (107°C) and preheat with the lid closed for 15 minutes. For an enhanced flavor, use the Super Smoke setting if your grill has it.

3. Season the Chicken:

   • Remove the chicken from the brine and pat it dry with paper towels. Rub the entire chicken with minced garlic and generously apply the Traeger Big Game Rub. Stuff the cavity with the halved lemon, quartered onion, whole garlic cloves, and thyme sprigs. Tie the chicken legs together to ensure even cooking.

4. Smoke the Chicken:

   • Place the prepared chicken directly on the grill grate. Smoke for 2.5 to 3 hours or until an instant-read thermometer inserted into the thickest part of the breast reads 160°F (71°C). The internal temperature will rise to 165°F (74°C) while the chicken rests.

5. Rest and Serve:

   • Let the smoked chicken rest for 15 minutes before carving. This allows the juices to redistribute, resulting in a moist and flavorful chicken.

Tips for the Perfect Smoked Chicken:

• Choosing the Right Wood: Mesquite wood pellets are recommended for their robust flavor, but feel free to experiment with other wood types like apple or hickory for different taste profiles.
• Consistent Temperature: Maintain a steady temperature throughout the smoking process to ensure even cooking.
• Resting Time: Allow the chicken to rest after smoking to lock in the juices and enhance the flavor.

Conclusion:

Smoking a whole chicken is a rewarding endeavor that brings out deep, rich flavors. With the right preparation and attention to detail, you can create a dish that stands out at any gathering. Whether it's a family dinner or a special occasion, your smoked chicken will be the star of the show. Enjoy the process and savor the delicious results!