Step 1

For the Brine: Dissolve the kosher salt and brown sugar in 1 gallon of water. Once dissolved, place the chicken in the brine and refrigerate overnight. Make sure chicken is fully submerged weighing it down if necessary.Ingredients1/2 Cup kosher salt1 Cup brown sugar1 (3 to 3-1/2 lb) whole chicken

Step 2

When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.Grill: 225 ˚FIngredients1 Teaspoon minced garlic As Needed Traeger Big Game Rub

Step 3

While the grill preheats, remove the chicken from the brine and pat dry. Rub with the minced garlic and Traeger Big Game Rub. Next, stuff the cavity with the lemon, onion, garlic and thyme. Tie the legs together.Ingredients As Needed Traeger Big Game Rub1 lemon, halved1 Medium yellow onion, quartered3 Whole garlic clove5 thyme sprigs

Step 4

Place chicken directly on the grill grate and smoke for 2-1/2 to 3 hours or until an instant-read thermometer reads 160℉ when inserted into the thickest part of the breast. The finished internal temperature will rise to 165℉ in the breast as the chicken rests. Let rest for 15 minutes before carving. Enjoy!Probe: 160 ˚F