Steps

• Step 1

  Make the brine: In a large pot, combine the salt, sugar, and water, stirring to dissolve the salt and sugar. Add the chicken to the brine, making sure it is fully submerged and weighing down if necessary. Refrigerate overnight.

  Ingredients

  • 1 Gallon water

  • 1/2 Cup kosher salt

  • 1 Cup brown sugar

  • 1 Whole (3 to 3-1/2 lb) whole chicken

  Pro Tip

  Brining from frozen or fresh is a game-changer when it comes to juicy, flavorful turkey. If you're learning how to brine a turkey for smoking, this step helps lock in moisture and infuse the bird with seasoning from the inside out, so that every bite is tender, smoky perfection.

  Learn More

• Step 2

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

  225 ˚F / 107 ˚C

  Super Smoke

• Step 3

  While the grill preheats, remove the chicken from the brine and rinse well, then pat dry with paper towels. Rub the outside with the minced garlic and Traeger Chicken Rub. Stuff the cavity with the lemon, onion, whole garlic cloves, and thyme. Tie the legs together.

  Ingredients

  • 1 Teaspoon minced garlic

  • To Taste Traeger Chicken Rub

  • 1  lemon, halved

  • 1 Medium yellow onion, quartered

  • 3 Whole garlic cloves

  • 5 Sprig fresh thyme

• Step 4

  Insert the meat thermometer into the thickest part of the chicken breast. Place the chicken directly on the grill grates, close the lid, and smoke until the internal temperature reaches 160℉, 2 1/2-3 hours.

  03:00

  225 ˚F / 107 ˚C

  160 ˚F / 71 ˚C

  Super Smoke

• Step 5

  Remove the chicken from the grill and let rest for 15 minutes before carving. The internal temperature will rise to 165℉ while the chicken rests. Enjoy!