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• Step 1

  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.

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  • 1/2 Cup kosher salt

  • 1 Cup brown sugar

  • 1  (3 to 3-1/2 lb) whole chicken

• Step 2

  When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  00:15

  225 ˚F / 107 ˚C

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  • 1 Teaspoon garlic, minced

  • As Needed Traeger Big Game Rub

• Step 3

  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.

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  • As Needed Traeger Big Game Rub

  • 1  lemon, halved

  • 1 Medium yellow onion, quartered

  • 3 Whole garlic clove

  • 5  thyme sprigs

• Step 4

  Place chicken directly on the grill grate and smoke for 2-1/2 to 3 hours or until an instant read thermometer reads 160℉ when inserted into the thickest part of the breast. The finished internal temperature will rise to 165℉ in the breast as the chicken rests. Let rest for 15 minutes before carving. Enjoy!

  02:30

  160 ˚F / 71 ˚C