Outdoor cooking has always been a firm favourite, long balmy  summer evenings relaxing in the garden and cooking on the BBQ.

Now you have made the investment into a Traeger are you using it to its full potential?

Traeger  Grills have become smoking hot, more smart,  stylish and wi-fi controlled.

Giving you more freedom than ever now with your cooking just fire up your Traeger get smoking with the Pro’s with lots of mouth-watering recipes  to choose from you will be cooking like a pro in no time.

This whole chicken is brined, seasoned with our chicken rub, lemon, garlic, and fresh thyme, and mesquite-smoked for some smokin' flavor.

Ingredients Brine

• 1 Gallon water
• 1/2 Cup Kosher salt
• 1 Cup Brown sugar
• 1 Whole (3 to 3-1/2 lb) whole chicken

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.

Seasoning

• 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

Method:

• Remove the chicken from the Brine and pat dry with Towels
• Set your temperature to 225℉ and preheat with the lid closed for 15 minutes
• 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.
• Insert the probe 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.
• 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!

For more delicious  recipes why not follow our Brand Ambassador  @yellowbellybbq for more mouth-watering ideas and hints and tips to get the best value from your Traeger.