Traeger Smoked Whole Chicken with Bird Brine
There’s something satisfying about the simplicity of a whole chicken cooked with care. It’s a cut that doesn’t ask for much—just solid technique, clean heat, and the right seasoning. That’s exactly what this recipe delivers. By using Revolution Barbecue Bird Brine as a dry brine, we build flavor from the inside out, giving the chicken a savory backbone that stays juicy throughout the cook.
This is a high-heat smoke, done hot and fast at 375 degrees Fahrenheit on a Traeger Ironwood with apple wood pellets. You get roasted texture with a hint of sweet smoke, a crisp bite of golden skin, and meat that’s tender without falling apart. No fancy rubs, no injections, no bells and whistles—just solid barbecue fundamentals and one of the most flavorful birds to come off your smoker. This method is as reliable as it is delicious, perfect for feeding the family or meal prepping for the week.
Traeger Roasted Chicken with Apple Smoke and Bird Brine
6
15 minutes
2 hours
310
American
Main Dish
This recipe is all about using smoke and seasoning to elevate a humble bird into something bold and memorable. We start with a dry brine using Revolution Barbecue Bird Brine, which pulls moisture into the meat while seasoning every bite. The salt, garlic, citrus, and pepper blend brings balance without overpowering the chicken’s natural flavor. Working the brine under the skin ensures it penetrates deeper for that all-the-way-through flavor that separates great barbecue from average.
Avocado oil is used instead of a traditional butter or mustard binder—it crisps the skin beautifully while staying neutral enough not to interfere with the brine’s character. The higher cooking temperature means the skin renders while the meat stays moist. Turning the bird during the cook promotes even browning and texture, and apple wood pellets offer just enough sweetness to round it all out. This smoked whole chicken delivers on every level: seasoned, smoky, juicy, and crisp.
Ingredients
- 1 whole chicken (4 to 5 pounds)
2 tablespoons Revolution Barbecue Bird Brine
- 2 tablespoons avocado oil (or other neutral oil)
Directions
- Dry Brine the Chicken: Pat the chicken dry with paper towels. Rub the chicken down with avocado oil, making sure the skin is fully coated. Sprinkle 2 tablespoons of Bird Brine all over the bird, working as much of the seasoning as possible under the skin. Place the chicken uncovered in the refrigerator for at least 4 hours, or up to overnight.
- Prepare the Smoker: Preheat the Traeger Ironwood pellet smoker to 375 degrees Fahrenheit using apple wood pellets.
- Smoke the Chicken: Place the chicken breast side up directly on the grill grate. Close the lid and cook for 1 hour.
- Turn the Bird: Flip the chicken and continue smoking for approximately 1 more hour, or until the breast reaches 160 degrees Fahrenheit and the thigh reads 170 degrees Fahrenheit on an instant-read thermometer.
- Rest and Serve: Remove the chicken from the smoker and rest for 15 minutes before carving. Serve warm.
