Recipe Guide

INGREDIENTS
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 225ºF 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 160ºF when inserted into the thickest part of the
breast.
The finished internal temperature will rise to 165ºF in
the breast as the chicken rests. Enjoy!
*Cook times will vary depending on set and ambient
temperatures.
WHOLE SMOKED CHICKEN
DIFFICULTY
2/5
PREP TIME
12 HRS
COOK TIME
3 HRS
SERVES
6-8
HARDWOOD
MESQUITE
PREPARATION
1/2 CUP KOSHER SALT 1 CUP BROWN SUGAR 1 GALLON WATER
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
BRINE:
WHOLE CHICKEN: