Go ahead and pair the fruits of your labor with some amazing mashed potatoes, pasta, dried fruit, or a side salad for a truly robust meal. Great recipe, but holy cow between duck hunting and trying to keep up with the brine time and dry rub time i lost track of how long everything was sitting lol. But what a fantastic recipe!! Simply amazing! Fantastic recipe! I doubled the salt and pepper, but otherwise followed the recipe exactly using apple wood and finishing it in the oven for crisper skin.
We used hickory wood chips and added a 3rd round about 50 minutes before the end. This is truly crazy delicious and will save it and look forward to trying the apple chips!! Thank u for posting it online for me to find. This is an awesome recipe! Daughter said its the best chicken shes ever had! Your right about the skin too, just as good as bacon. Course Main Course. Prep Time 1 day.
Cook Time 5 hours. Total Time 1 day 5 hours. Once the backbone is gone, you split the breastbone, allowing you to spread the bird flat. This recipe for Spatchcock Chile-Lime Chicken is an example of how spatchcocking can save you time — it cooks in just 40 minutes!
The beer can chicken method of smoking a whole chicken is something every grillmaster should try once. It makes for a very tender bird, as the evaporation from the beer helps keep the meat from drying out.
We like the beer can method so much, we built a special Chicken Throne to make it easier. This sturdy ceramic stand will keep your chicken from tipping over, and protect the meat from any toxins that the can could release. Follow our beer can chicken recipe to get tender meat and smoke flavor like you've never had before. A dry rub can boost your smoked chicken's flavor and appearance. Most chicken rubs include salt, which enhances flavor, and a colorful element like paprika, chile powder, or cumin to help pale chicken skin look more appetizing when it crisps up.
At Traeger, we offer a selection of premade rubs that top grillmasters swear by. Here are three they recommend for whole chicken.
Traeger Chicken Rub : Citrus and black pepper flavor profile. Pairs well with cherry hardwood pellets. Pairs well with apple hardwood pellets. Traeger Rub : Oregano and basil flavor profile.
Pairs well with hickory hardwood pellets. In order to ensure your meat is flavorful to the bone, try out a good brine. Brining your bird is the best way to infuse flavor deep into the meat. No matter how much salt you use, a dry rub will only penetrate so far into the meat, but submerging your bird in brine pulls salt and flavor into the muscles -- and keeps it there throughout the cooking process.
Many people — like Matt — use sugar to balance the salty flavor, and this also helps caramelize the skin, giving it an appetizing brown color. It's a lot of fun to experiment with broths, juices, beers, and more to change up the flavor.
You can also add all sorts of herbs, vegetables, and spices to your brine to infuse even more flavor into your meat. Check out our poultry brining kit. Brining for too long results in oversalted meat.
You can also inject the brine into your chicken. Traeger Pro Doug Scheiding says: "I used to be a chicken briner but now am an injector. Injecting brine is "easier and adds much more flavor deeper into the meat," he says. Injection is a mixture of phosphates salt on steroids and flavor from dissolved seasonings. If you want to start out simple, Doug recommends chicken broth.
If you're ready to go with a more advanced brine — like the one Scheiding used to win Grand Champion at the Houston Livestock Show and Rodeo — try this Traeger chicken injection recipe.
Another technique recommended by Doug Scheiding is dry-brining. This involves salting the chicken, then letting it sit in the refrigerator while the salt is absorbed. Doug describes this technique in his Traeger beef ribs recipe. The same steps will work well for chicken, too. Smoking a whole chicken on a pellet grill is as easy as cooking in an oven. In a pellet grill, which uses wood pellets as a source of fuel, your bird will be infused with smoke flavor.
Most pair well with poultry, so let your other flavors guide you. If you need to add sweetness, any fruit tree or maple will help. Doug's opinion? After you choose your smoke flavor, set the pellet grill to degrees Fahrenheit, or the Super Smoke setting on your Traeger. Preheat with the lid closed for 15 minutes. Remove chicken from the brine if used and pat dry.
Place the whole chicken in your Traeger and cook at it at degrees Fahrenheit for minutes. This low and slow start will let the smoke flavor penetrate the bird. Then, increase the temperature of your Traeger to degrees Fahrenheit. This is a very easy thing to do. First, pour a bit of the sauce onto each piece of chicken, then use the basting brush or the back of a spoon to cover the meat's surface.
After a couple of minutes repeat this process. For more of this flavor, turn the meat and baste the other side. To intensify those flavors even more, you can start basting a few minutes earlier, or keep the chicken on the grill and baste it for a few minutes longer.
After an hour, check the internal temperature by inserting the thermometer at the thickest part of the biggest piece of chicken. You are now free to remove the chicken from the grill. If you are new to smoked chicken, prepare to be pleasantly amazed and even impressed with yourself.
Smoking and brining chicken breasts is a great way to prepare a meal. This was so, so good. I followed your recipe exactly and my year-old son smoked the chicken on our big green egg. I was amazed by how juicy and flavorful it was! Thank you for the great instructions and delicious recipe. Turned out fantastic I did use a premixed seasoning, but the brine was spot on and temp. Thank you! After chicken was on bun I used Alabama White sauce amazing.
Oh My Wow. Tried this tonight - simply amazing. I was skeptical of the glaze at first, but it was subtle and wonderful. This was the juiciest chicken This is my 3rd time making this and I just absolutely love it! Thank you for sharing! Course Main Course. Prep Time 1 day. Cook Time 1 hour. Total Time 1 day 1 hour.
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