Step 1

Prepare the brine. In a large pot, combine 4 cups of water, salt, sugar, garlic, thyme, and rosemary and bring to a boil. Stir until the salt dissolves, then remove from the heat.

Step 2

Pour in the remaining 8 cups of water. Submerge the chicken in the brine and place in the refrigerator overnight.

Step 3

Make the seasoning mix: In a small bowl, stir together the salt, garlic flakes, onion flakes, thyme, paprika, parsley, black pepper, and coriander.

Step 4

When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.

Step 5

Remove the chicken from the brine, rinse very well, and pat dry with paper towels.

Step 6

Drizzle the olive oil over the bird and rub to coat evenly. Rub 1 1/2 tablespoons of the seasoning mix and the lemon zest all over the chicken. Stuff the garlic and lemon in the cavity.

Step 7

Insert the probe into the thickest part of the chicken leg. Place the chicken directly on the grill grates. Close the lid and cook until the internal temperature reaches 160°F, 3 1/2-4 hours.

Step 8

Remove the chicken from the grill and let rest for 10 minutes (the internal temperature will rise to 165°F) before carving. Tip: Use the carcass/remains for stock. That sweet smoked grill flavor is to die for. Follow Dennis the Prescott's awesome Instagram for more delicious dishes.