Bourbon Smoked Chicken

Hands-on Time: 20 minutes Total Time: 20 hours, 35 minutes Recipe by Steven Raichlen

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Step 1

Combine water, bourbon, salt and brown sugar in a large Dutch oven

Step 2

Bring to a boil stirring until salt and sugar dissolve

Step 3

Add ice water and remaining brine ingredients

Step 4

Cool to room temperature

Step 5

Add chicken to brine

Step 6

Cover and refrigerate 18 hours turning chicken occasionally

Step 7

Add pellets to Traeger and preheat to 275 degrees

Step 8

Remove chicken from brine and dry with paper towels

Step 9

Reserve 2 apple quarters, 2 lemon quarters, 2 onion quarters, and garlic

Step 10

Discard brine and remaining solids

Step 11

Sprinkle chicken cavity with ground black pepper

Step 12

Stuff cavity with reserved apple, lemon, onion, and garlic

Step 13

Lift wing tips up and over the back of the chicken and tuck under the chicken

Step 14

Tie the legs

Step 15

Insert MEATER probe into center of breast

Step 16

Place chicken breast side up in center of the rack

Step 17

Baste chicken with bourbon/rum and butter mixture

Step 18

Cook for 2 hours at 275 or until MEATER or meat thermometer registers 165 degrees in meaty part of the thigh

Step 19

Place chicken on platter and cover loosely with foil, allow chicken to Rest for 15 minutes

Step 20

Alternatively, turn Traeger to SMOKE once MEATER reaches 165 degrees and allow to Rest on grill until app indicates chicken is ready to serve (ambient temperature in grill reaches 165 degrees)

Step 21

Discard skin before serving