1 1/2tspTraeger Lemon Shandy Rub or rub of your choice-see notes
2-3tbspTraeger Pork and Poultry Rubor rub of your choice-see notes
1/4 cupbutter, softened
Instructions
Heat your smoker and set temperature to 225.
Remove any giblets from the chicken. Rinse your chicken, inside and out and pat dry with paper towels, inside and out.
Run your finger under the skin, making sure it is seperated so you can season under the skin.
Mix your softend butter and the 1 1/2 tsp of Traeger Lemon Shandy Rub making a butter spread. Rub the butter under the skin of the chicken, covering it the best you can.
Season the outside of the chicken (the skin) and the inside of the chicken (the cavity) with the Traeger Pork and Poultry Rub. I use about 2-3 tablespoons, but use as much or as little as you like. You can also use the same rub for both applications (the butter under the skin and the outside and cavity of the chicken).
Insert the meat probe or meat thermometer (make sure it is one that can stay in the meat the entire time of cooking.) Make sure your thermometer doesn't touch bone or you will not get an accurate read. If you don't have a meat probe or thermometer that can stay in the meat while cooking, you will check the meat temperature after it has cooked for a while.
Place your chicken directly on the smoker. I prefer breast side up. Shut the lid and let smoke for 90 minutes. (one hour if it is a smaller chicken).
After 90 minutes, raise the temperature to 275 and check the temperature of the meat. If you are smoking a 4-5 pound chicken, it shouldn't be done yet. If you are smoking a smaller chicken, turn up the heat at the hour mark and check the temperature at the hour mark.
Let the chicken smoke until it reaches an internal temperature of 165 degrees.
Remove the chicken from the smoker once it reaches an internal temperature of 165 degrees. Place foil loosely over the chicken and let it rest for 10 minutes.
After it has rested, you can carve it and enjoy!
Notes
Cooking times can vary greatly due to so many variables....just watch the internal temperature! I use two different types of rub, one for under the skin mixed with butter, and one for the outside of the chicken and the cavity. You can you use any type of rub, or use the same rub for both applications.
Nutrition information is automatically calculated and should only be used as an approximation.