Whole Smoked Chicken

Steps

• 1

  First, prepare the brine. In a large pot, combine 4 cups of water, salt, sugar, garlic and herbs, and bring it all to a boil. Give the water a stir until the salt dissolves, then remove from the heat.

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  Ingredients

  • 3/4 Cup salt

  • 2 Tablespoon brown sugar

  • 2 Clove garlic

  • 2 Sprig thyme

  • 2 Sprig rosemary

• 2

  Top with 8 cups of water. Submerge chicken in the brine and place in the fridge overnight.

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  Ingredients

  • 1 (5-6 lb) free-range chicken

• 3

  Stir all of the ingredients for your seasoning together, cover and set aside.

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  Ingredients

  • 4 Teaspoon kosher salt

  • 4 Teaspoon dehydrated garlic flakes

  • 3 Teaspoon onion flakes

  • 1 Teaspoon dried thyme

  • 1 Teaspoon smoked paprika

  • 2 Teaspoon dried parsley

  • 2 Teaspoon cracked black pepper

  • 1 Teaspoon crushed coriander seeds

• 4

  When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes.

  Grill: 225 ˚F

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• 5

  Remove the chicken from the brine, and pat it dry with paper towels.

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• 6

  Drizzle 2 tablespoons olive oil over the bird, getting it completely coated. Rub 1-1/2 tablespoons of prepared seasoning and lemon zest all over the chicken. Stuff both halves of the garlic bulb and lemon in the cavity of the bird.

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  Ingredients

  • 1 lemon, halved

  • 1 bulb garlic, halved

  • 2 Tablespoon olive oil

  • 1 Tablespoon lemon zest

• 7

  Place on the preheated grill and cook until the chicken reaches an internal temperature of 160°F. It will take 3 1/2 - 4 hours.

  Grill: 225 ˚F

  Probe: 160 ˚F

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• 8

  Tip: Use the carcass/remains for stock. That sweet smoked grill flavor is to die for. Follow Dennis the Prescott's awesome Instagram for more delicious dishes.

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