Whole Chicken on the Traeger

[Daba's BBQ]

Hey Guys

I just wanted to pass along last night's cook in the hope that it might help anyone who will be cooking whole chickens for the 4th

I used the recipe for Jeff's smoked chicken which was super easy to follow. I made a few changes.

1. I brined* the chicken for 36 hours. I use a special mix of seasonings that have been a home run for me when it comes to poultry.
2. I removed the bird, and pat dry
3. I used Big Mo Cason's Chicken Rub (sugar, paprika, pink sea salt, celery salt, granulated onion, chili powder, mustard and cayenne)
4. Lift skin and add rub under the skin
5. I used the brine and injected it throughout the bird
6. Set smoker to 225 and cook, breast side down, for one hour
7. Flipped bird over and cooked at 250 for 2 hours
8. Monitored temps throughout the cook and removed at 155 degrees

Without a doubt, this was the best-tasting whole bird I have ever cooked. Hats off to Jeff (as usual) for a great recipe!

Happy 4th Everyone.

Please be safe.

Peace

*if anyone wants the brine recipe, just LMK

 

[Loaded_express]

Hey Guys

I just wanted to pass along last night's cook in the hope that it might help anyone who will be cooking whole chickens for the 4th

I used the recipe for Jeff's smoked chicken which was super easy to follow. I made a few changes.

1. I brined* the chicken for 36 hours. I use a special mix of seasonings that have been a home run for me when it comes to poultry.
2. I removed the bird, and pat dry
3. I used Big Mo Cason's Chicken Rub (sugar, paprika, pink sea salt, celery salt, granulated onion, chili powder, mustard and cayenne)
4. Lift skin and add rub under the skin
5. I used the brine and injected it throughout the bird
6. Set smoker to 225 and cook, breast side down, for one hour
7. Flipped bird over and cooked at 250 for 2 hours
8. Monitored temps throughout the cook and removed at 155 degrees

Without a doubt, this was the best-tasting whole bird I have ever cooked. Hats off to Jeff (as usual) for a great recipe!

Happy 4th Everyone.

Please be safe.

Peace

*if anyone wants the brine recipe, just LMK

Of course we do, send it my way please.

 

[tx smoker]

Of course we do, send it my way please.

You're not likely to get a reply. The OP is no longer with us.

Robert

 

[gmc2003]

You're not likely to get a reply. The OP is no longer with us.

Robert

What a roach. Total Bummer man.

Chris