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smoked chicken

Smoked Whole Chicken

Smoked Whole Chicken that turns out tender, slightly smoky, and super juicy.
4.81 from 71 votes
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Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Brining Time: 12 hours
Total Time: 15 hours 40 minutes
8 Servings
Calories: 293kcal
Author: Laura Lynch

Equipment

Ingredients

For the brine:

  • 2 quarts water divided
  • 1/3 cup salt
  • 1 lemon quartered
  • 4-5 sprigs fresh thyme and rosemary
  • 2 tablespoons brown sugar
  • 4 cloves garlic smashed
  • 1 tablespoon black peppercorns

For the chicken

  • 4 pound whole chicken
  • 1 lemon halved
  • 4 cloves garlic smashed
  • 4-5 sprigs fresh thyme and rosemary
  • 2 tablespoons butter melted

For the dry rub:

  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder

Instructions

  • In a saucepan over medium heat, combine 2 cups water and remaining brine ingredients. Simmer until the salt has fully dissolved. Remove from heat and cool.
  • Once cooled, combine the brine with the remaining cold water in a large enough container to hold the water and chicken (that will fit in your refrigerator).
  • Submerge the chicken, breast side down, in the brine. Refrigerate for 12-20 hours (not longer than this!).
  • Remove the chicken from the brine and rinse it thoroughly to remove excess salt. Pat dry with a paper towel. Stuff the chicken with the lemon, garlic and herbs. Mix the butter and seasonings together and spread all over the chicken. Tie the legs together.
  • When ready to cook, start the grill on smoke with the lid open for 5 minutes for the fire to establish. Close the lid, turn up the heat to 225° F and preheat the grill with the lid closed for 15 minutes.
  • Place the chicken, breast side up, directly on the grate. Insert a meat probe in the thickest part of the breast. Cook at 225°F for about 3 hours, until the internal temperature reaches 140°F. Increase the temperature to 325°F and continue cooking the chicken for another 30 minutes, until the internal temperature reaches 165°F.
  • Remove the chicken from the grill and rest for at least 20 minutes before carving.

Notes

  • You may need to restock the pellets in the hopper on your Traeger, if they start to run low. With a 3 hour cook, refilling once is a good idea.

Nutrition

Calories: 293kcal | Carbohydrates: 9g | Protein: 21g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 5415mg | Potassium: 319mg | Fiber: 2g | Sugar: 4g | Vitamin A: 807IU | Vitamin C: 19mg | Calcium: 53mg | Iron: 2mg