Smoked Whole Chicken
A perfectly smoked whole chicken, seasoned with a savory blend of herbs and spices, and slow-cooked to tender perfection for a mouthwatering meal.
Equipment
- Traeger Electric Smoker
- ThermPro Thermometer
- BBQ Gloves
- Meat Injector
Ingredients
- 1 tablespoon kosher salt
- 1 tablespoon pepper
- 1 tspn onion powder
- 1 tspn garlic powder
- 2 tspn brown sugar
- 2 tspn smoked paprika
- 1 tspn dried thyme
- ½ tspn cayenne pepper
Instructions
- Brine chicken overnight
- Season & inject chicken
- Smoke at 225°F until internal temp reaches 140°F
- Once internal temp reaches 140°F, turn up the smoker to 400°F until internal temp reaches 160°F, then take out the chicken and let it rest in a cooler until the internal temp reaches 165°F
- Brine Instructions - In a large pot, add some of the water along with the spices &herbs. Heat over medium heat, stirring as you go, until the salt and sugar completely dissolve. Place it in the refrigerator or let it cool down completely before submerging the chicken. Add more water if the chicken doesn’t completely submerge and leave in the refrigerator overnight.
- Injection Instructions - Scoop out ½ cup of the brine and add it to a small saucepan with ½ stick of unsalted butter. Heat until the butter melts and comes together, creating a rich mixture that adds big flavor explosions and locks in juiciness later on.
Notes
Brining and Injection Instructions -
In a large pot, add some of the water along with the spices & herbs. Heat over medium heat, stirring as you go, until the salt and sugar completely dissolve. Place it in the refrigerator or let it cool down completely before submerging the chicken. Add more water if the chicken doesn’t completely submerge and leave in the refrigerator overnight.
***Note: Scoop out ½ cup of the brine and add it to a small saucepan with ½ stick of unsalted butter. Heat until the butter melts and comes together, creating a rich mixture that adds big flavor explosions and locks in juiciness later on.
