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Whole Smoked Chicken
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4.81 from 78 votes

Traeger Smoked Chicken

This recipe makes the best Traeger Smoked Chicken that turns out tender, slightly smoky, and super juicy. Traeger smoke chicken is easy to make and results in that perfect juicy chicken you crave.
Prep Time10 minutes
Cook Time3 hours 30 minutes
Brining Time12 hours
Total Time15 hours 40 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken
Servings: 8 Servings
Calories: 293kcal
Author: Laura Lynch

Equipment

  • Traeger grill or other smoker
  • Wood pellets for the grill

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
US Customary - Metric

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(107°C) 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(107°C) for about 3 hours, until the internal temperature reaches 140° F(60°C). Increase the temperature to 325° F(163°C)and continue cooking the chicken for another 30 minutes, until the internal temperature reaches 165° F(74°C).
  • 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