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.
