I like this video. Super easy. I'm fairly new to Traeger so I've only cooked chicken once. I split it in half as he suggested in the video that could be done. I went at 450 degrees for about 55-60 minutes for a nearly 5.5lb chicken. Probed it at 165. Super juicy. I'm going to cook it the way he has in the video today. Thanks.
I brine the chicken overnight then smoke it on my pellet grill for 3or4 hours at 180 to get it smoked nice then crank it up to 325 to bring internal temp to around 160, then tent with tin foil and kitchen towel for 15 min. Turns out great every time. You just don't get a good smoke flavor in my opinion by cooking it at high heat fast. I also have the time to do it that way being retired, his still looked nice and juicy tho.
I cooked one on my Traeger except I super smoked it at 180 degrees for like 2 hours then bumped the temp up to 350 until until the internal temp was 165 and let rest like 20 minutes or so it was freaking incredible the best chicken I have ever cooked in my life !
Just tried this Was my first time using the Traeger and I must confess I was intimidated at using it. Your video was inspiring and the chicken came out sooooo good!! Thank you 🙏 ❤
Loved that "very important to drink half the beer"... really enjoying the content Matt, been watching a lot of the videos and bough a bunch of your rubs to try.
Have cooked chicken this way plenty of times. You can experiment with different rubs and marinades and it comes out incredible every single time. I will even split the chicken in two for easier marinading. One of my favorites, soy sauce, fish sauce. Brown sugar, fresh ginger, garlic, garlic chili paste, and cilantro. Incredible!
Sure Tom! I forgot a couple of ingredients too. For a whole chicken I would use 1/2 cup soy sauce, 1/2 cup fish sauce, 1/2 cup brown sugar (I’m currently doing low carb and I substitute Splenda for the brown sugar), 2 tbsp minced fresh ginger, 4 tsp minced garlic, 4 tsp garlic chili paste, 3 tbsp fresh lime juice, 3 tbsp chopped lemongrass, 4 tbsp chopped cilantro, and 4 tbsp of canola oil. Split the chicken in half to make it easier to marinade. Make sure you lift the skin on the breast and thigh and get some marinade underneath there. Use the marinade to baste the chicken while it’s cooking. Let me know how you like it. My wife gobbles it up!
Make a beer can chicken on the Traeger! Use the Traeger Throne - 90 minutes for a 3 lb chicken at 375 degrees on the Traeger - OMG the BEST! So moist and the wings fell off!
I get your point on how you’re cooking this chicken but spatchcocking a chicken is super easy AND it opens it up for more surface to season. Spatchcocking allows the chicken to lay flat and cooks even. Plus a brine really adds to the flavor of chicken. If you’re pressed for time your way is ok but if you plan out a cook you can really elevate your chicken. Just my 2 cents.
We noticed that too. What's your altitude? Here in Idaho Falls we usually need about 2 hours more for brisket and chuck roast. Not much longer for baby backs and chicken.
Asking for a friend.... lol. I (I mean a friend) sees many chefs on youtube grab the seasoning with gloves that they have just handled beef, fish, or poultry. Is that normal to do at home? or is that just something done on video? If it's normal, do you clean and disinfect them afterwards?
Takes about an hour. Keep checking your temp. You do not want it to get overdone and dry out. I have done two whole chickens every time. We have a big family and everyone loves these. I usually spice one up hotter than the other.
GOOD VIDEO!!!! IV'E DONE CHICKEN,IV'E DONE TURKEY!!!! ALL HAVE TURNED OUT EXCELLENT,NICE AND JUICY!!!!! I ONLY USE SALT &PEPPER ON MINE.I ALSO PACK THE CAVITY WITH A FEW GOODIES TO MAKE SURE IT HAS PLENTY OF MOISTURE!!!!
We just bought a Traeger, and it's my under standing the hotter you cook the less smoke you get. I didn't see any evidence of a smoke ring in the meat. I'm sure it tasted good. Was there any smoke flavor?
You do get less smoke, but the smoke flavor will be there. Just not as heavy. I bake meatloaf on my Traeger and will get a slight smoke ring at 350 degrees.
Darren Pickens i smoke individual chicken thighs and use a meat thermometer to check for 180 ish to brake down the collagen and tenderize the dark meat. I put it on smoke setting which gets the grill to 200. For 12 thighs it takes about 2 -3 hours. I rub them with olive oil and franks hot sauce and sprinkle pollo rub. Flip them every hour. The smoke flavor gives my thighs a smoky bacon flavor that is crazy good.
@@jamesdyer744 I'm still jealous!!! It looks insulated. I just got the Louisiana (costco) version...wishing I had spent more and got the insulated lid and sides!
SusanLynnQuilts My wife and I just built a deck and patio cover so we have been looking into a new timberline 1300 for the grill/smoker. I agree insulated is the way to go I’m thinking. But 2,000.00 is on the pricey side. This patio project has gotten expensive. Patio build, grill, furniture, lights, ceiling fans it seems to go on and on!!! But the Lord is Good! He provides
Sandy from Jus' Piddlin brought me here!...Great post, I like to use my Faberware when cooking for my self. Low and slow after stuffing with veggies and 47 cloves of garlic.
What kind of gloves are those? I've seen several no other bbq and smoker videos and most people seem to be using those gloves... Just wondering. Thanks!
Spray that chicken with some cooking spray first, it’ll help brown and crisp that skin and give it a good bite. Spatchcock is the best way to go if you don’t brine it, the second best would be to shove some aromatics up inside it, onions, rosemary, and some butter. Help it stay nice and moist.
I want to get mine smoky tasting. After it was at the 165° mark, I wanted it smokier so I put it on smoke for a half an hour -- well almost. I shut it down first and then I restarted it in the smoke mode it smoked beautifully . Expecting a good smoky barbecue taste in the chicken, I didn’t taste any smoke but it tasted what’s the taste of rancid oil know mind you, I clean the barbecue for cooking the chicken at the get-go. Perhaps maybe before doing the post cook smoking idea, I should’ve taken the foil off of that sear plate under the grill put a fresh one on, then tried smoking. Was after cook smoking A wise idea after all? I should have done smoking before cooking?
@@jamesdyer744 Thanks James. That's how I do it also (less the vinegar) but since in the video there was no mention of brine, I thought asking to make sure if the wheel was reinvented lol. Thanks for the vinegar tip, I'll give it a try next time :)
Mister Someone I was told that the acid in the vinegar helps break the meat down for tenderness and will allow the meat to except the the brian. So I have chosen to use Apple cider vinegar. You know I don’t even get a vinegar taste to speak of. I make a very rich brian. I’ll take 1 cup salt 2 cups brown sugar 2 cups vinegar 5 cups water and I boil it on the stove for couple minutes. Of course you have to add some garlic and a bay leaf if you have one. Let it cool. Put your bird in a 1 gallon zip lock poor in the goodness push the air out maybe have to add a touch of water. After and 18 hr soak. Pat dry with paper towel rub her down with some olive oil to get that golden brown Color. Season her up. Oh Brother I may have to cook a couple this weekend! God Bless
Matt this whole chicken is a no brainer, did one this afternoon at 375 came out perfect, wished it had more smoke flavour but still super tender and juicy
Great video, love all your videos. One question I have. I will be doing a 6lb chicken on the pro 34 tomorrow the Traeger app says 225 until a internal temp of 160 I’m guessing that will be a 4-5 hour cook. Will I still get the same results? What would you recommend doing? Thanks for your time. @traeger
The recipe that accompanies this video from the Traeger website says to cook it 75 minutes at 375, but Matt says 45 to 60 minutes. That is a big difference. They can't both be right.
Why is this so much faster than baking in the oven? This is the second video I’ve seen cooking whole chicken on a smoker and it’s way faster than in the oven. What’s the difference?
165 is too hot! That’s the temp it needs to be for one instant for it to be safe to eat but if you cook it at 150 for 10 mins it had the same effect on killing the bacteria without denaturing the protein in the meat and causing it to get dry and chalky. There’s a great article online that goes into detail on this if you good “chicken cooking temp”
I have a Masterbuilt pellet grill, but I refer to it as a "traeger." Can I be sued for trademark infringement? Well, gotta go wipe my linoleum with some kleenex and put on a band-aid.
Matt, not trying to be snarky. But would it be fair to estimate that this meal includes $10 (half a bottle) of ‘The Gospel’ seasoning? A full bottle costs ~$22.
If you need to season your meat with anything but salt and pepper, you need better meat. Seasoning like this is only needed for junk factory farmed meat. Especially when you’re cooking it on the Traeger.
The CDC recommends not rinsing poultry before cooking. Rinsing spreads more pathogens around the kitchen - cross contaminating other foods. Any pathogens on the outside of the bird that were the target of "rinsing" will be killed during cooking.
The CDC is the last place you should get info about spreading pathogens. They obviously don’t know what they’re doing if you haven’t been paying attention since 2020.
![Digital Circus Episode 4 [TRAILER]](http://i.ytimg.com/vi/abZtsmMUbJo/mqdefault.jpg)
I really like this guy, it's like a mate showing you what to do.. well done!
Done this today, fantastic juicy chicken. I cranked the temp up for the last 15 minutes.
I like this video. Super easy. I'm fairly new to Traeger so I've only cooked chicken once. I split it in half as he suggested in the video that could be done. I went at 450 degrees for about 55-60 minutes for a nearly 5.5lb chicken. Probed it at 165. Super juicy. I'm going to cook it the way he has in the video today. Thanks.
Thanks for that, because I just put a 5 1/2lb chook in..had no idea how big Mr Yaeger's chicken was.
I brine the chicken overnight then smoke it on my pellet grill for 3or4 hours at 180 to get it smoked nice then crank it up to 325 to bring internal temp to around 160, then tent with tin foil and kitchen towel for 15 min. Turns out great every time. You just don't get a good smoke flavor in my opinion by cooking it at high heat fast. I also have the time to do it that way being retired, his still looked nice and juicy tho.
I’m doing this exact method right now, I’ll let you know what I think
That sounds just right
@@woohunter1 How was it?
What is the "tent with tin foil and kitchen towel" technique? I assume that's resting off the heat?
made this tonight, took a bit longer but it was INCREDIBLE !! Best chick i have ever made or had by far. Holy Gospel !!!
Be sure to drink half the beer? In Wisconsin, we need to remember to leave half the beer.
Preach! Watertown wi here
@@kylezarnowski8285 Kimberly my friend.
Sconnies know how to drink beer !
Lol I think he was being funny, but yeah I am with you on remembering to leave some in the can for the chicken
I wish I could get Spotted Cow on the west coast. :(
I cooked one on my Traeger except I super smoked it at 180 degrees for like 2 hours then bumped the temp up to 350 until until the internal temp was 165 and let rest like 20 minutes or so it was freaking incredible the best chicken I have ever cooked in my life !
SO much better than reading recipes. Thanks Matt!
Just tried this Was my first time using the Traeger and I must confess I was intimidated at using it. Your video was inspiring and the chicken came out sooooo good!! Thank you 🙏 ❤
Loved that "very important to drink half the beer"... really enjoying the content Matt, been watching a lot of the videos and bough a bunch of your rubs to try.
Have cooked chicken this way plenty of times. You can experiment with different rubs and marinades and it comes out incredible every single time. I will even split the chicken in two for easier marinading. One of my favorites, soy sauce, fish sauce. Brown sugar, fresh ginger, garlic, garlic chili paste, and cilantro. Incredible!
Don't suppose you have the measurements? Or do you just wing it. Sounds like an awesome recipe. Thanks tom
Sure Tom! I forgot a couple of ingredients too. For a whole chicken I would use 1/2 cup soy sauce, 1/2 cup fish sauce, 1/2 cup brown sugar (I’m currently doing low carb and I substitute Splenda for the brown sugar), 2 tbsp minced fresh ginger, 4 tsp minced garlic, 4 tsp garlic chili paste, 3 tbsp fresh lime juice, 3 tbsp chopped lemongrass, 4 tbsp chopped cilantro, and 4 tbsp of canola oil. Split the chicken in half to make it easier to marinade. Make sure you lift the skin on the breast and thigh and get some marinade underneath there. Use the marinade to baste the chicken while it’s cooking. Let me know how you like it. My wife gobbles it up!
Make a beer can chicken on the Traeger! Use the Traeger Throne - 90 minutes for a 3 lb chicken at 375 degrees on the Traeger - OMG the BEST! So moist and the wings fell off!
It’s like Rick Grimes teaching me how to cook.
Just made this. Took closer to 90-100 minutes, but we had a close to 7lb bird. That said. Best. Chicken. Ever.
I get your point on how you’re cooking this chicken but spatchcocking a chicken is super easy AND it opens it up for more surface to season. Spatchcocking allows the chicken to lay flat and cooks even. Plus a brine really adds to the flavor of chicken. If you’re pressed for time your way is ok but if you plan out a cook you can really elevate your chicken. Just my 2 cents.
The music while Matt is speaking is super annoying
… this can not be emphasized enough 🤣
Now that’s an easy recipe 🤜🔥🤛
Damn I love this guy.
Great video! Thanks Meat Church!
Sooooo...... Treager is Pimping out his seasonings!!!!
I’ll be making this today! Looks excellent!
Would you recommend using an aluminum baking pan to save the juices?
Did you flip the chicken halfway thru?
Looks like you did by the end of the cook
A question for the Gurus. Can I super smoke the chicken for an hour before cranking up the heat?
Go Traeger Go. Thank You For This Information.
I’ve been looking for a good chicken recipe with some cooking tips on how to smoke it on the Traeger. Great video 🔥
Love my Traegar. Use Meat Church all the time. How do I get a hat?
So far I’ve done 3 smokes on my traeger per Matt’s direction. I’m finding I need to add at least 2 hours to my smoke time. 😂😂
We noticed that too. What's your altitude? Here in Idaho Falls we usually need about 2 hours more for brisket and chuck roast. Not much longer for baby backs and chicken.
In Denver - takes a lot longer…
Chicken + Traeger = Juicy Thanks Matt great video!!
Where did you get the small pizza peel?
I got silverton 620 and these presents don’t apply. Close but not there. Any suggestions?
I have a question, I have a pretty new timberline 1300, but it comes only with a 3"wide front shelf too narrow is there a shelf for it? Anyone?
Asking for a friend.... lol. I (I mean a friend) sees many chefs on youtube grab the seasoning with gloves that they have just handled beef, fish, or poultry. Is that normal to do at home? or is that just something done on video? If it's normal, do you clean and disinfect them afterwards?
I wipe spice bottles down with the inside of a used face mask to make sure there are no meat germs on them.
100% not cool, especially if handling raw poultry. Cross contamination is real so hopefully that was just for the video. 👀
were did you get the big spatula great video
How are mesquite pellets for chicken? You mentioned hickory, I'll definitely smoke chicken with hickory eventually.
1 wash bird
2 dry bird
3 season bird
4 heat 375 degrees
5 cook about 1 hour
What Cooking Temperature?
Thanks for making and sharing this wonderful recip
Anyone know the time difference (if any) when cooking two whole chickens at once?
Takes about an hour. Keep checking your temp. You do not want it to get overdone and dry out. I have done two whole chickens every time. We have a big family and everyone loves these. I usually spice one up hotter than the other.
Isn’t his rack placement in the “sear” position? Shouldn’t it be up on the first notch for smoking ? Or I’m I doing it wrong?
Love my Traeger pro 34.
Me to!
Could I do the same with Cornish Hens?
Help! I followed everything but the skin is too hard it’s not edible also the top layer of skin is hard. Does anyone know why
@Traeger... What is that huge spatula? I want one... Where can I find that?
Hi there, here's the link: www.traegergrills.com/accessories/large-cut-bbq-spatula
Whoa stop. What is that giant katana spatula called and where can I get one
Here's the link to that spatula: www.traeger.com/accessories/large-cut-bbq-spatula 🙌
I couldn’t get to 165 in 45 minutes. Maybe it because the outdoor temp is 50? Cold for Houston. ;) unless I did something wrong?
GOOD VIDEO!!!! IV'E DONE CHICKEN,IV'E DONE TURKEY!!!! ALL HAVE TURNED OUT EXCELLENT,NICE AND JUICY!!!!! I ONLY USE SALT &PEPPER ON MINE.I ALSO PACK THE CAVITY WITH A FEW GOODIES TO MAKE SURE IT HAS PLENTY OF MOISTURE!!!!
why are you yelling
We just bought a Traeger, and it's my under standing the hotter you cook the less smoke you get. I didn't see any evidence of a smoke ring in the meat. I'm sure it tasted good. Was there any smoke flavor?
You do get less smoke, but the smoke flavor will be there. Just not as heavy. I bake meatloaf on my Traeger and will get a slight smoke ring at 350 degrees.
Darren Pickens i smoke individual chicken thighs and use a meat thermometer to check for 180 ish to brake down the collagen and tenderize the dark meat. I put it on smoke setting which gets the grill to 200. For 12 thighs it takes about 2 -3 hours. I rub them with olive oil and franks hot sauce and sprinkle pollo rub. Flip them every hour. The smoke flavor gives my thighs a smoky bacon flavor that is crazy good.
I noticed you said, “rinsed it off”. What is the reasoning behind rinsing it off?
Wht model Traeger is that you're cooking on??? Are those insulated walls??? Looks soooo goood, I'm trying it now!!!
SusanLynnQuilts I think he was cooking on the Temberline 850 there a little bigger one that the Temberline 1300.
@@jamesdyer744 I'm still jealous!!! It looks insulated. I just got the Louisiana (costco) version...wishing I had spent more and got the insulated lid and sides!
SusanLynnQuilts My wife and I just built a deck and patio cover so we have been looking into a new timberline 1300 for the grill/smoker. I agree insulated is the way to go I’m thinking. But 2,000.00 is on the pricey side. This patio project has gotten expensive. Patio build, grill, furniture, lights, ceiling fans it seems to go on and on!!! But the Lord is Good! He provides
He’s using a $2,000 smoker. Your Costco version is fine.
I just did 2 chickens for 5 hours @ 185F with olive oil and seasonings. Unbelievable flavour. 375F? You may as well do a beer can chicken on the bbq.
Would you recommend using a foil baking pan to save all the juices?
Why didnt you spatchcock it? Just curious.
How many lbs is the chicken you are using?
Sandy from Jus' Piddlin brought me here!...Great post, I like to use my Faberware when cooking for my self. Low and slow after stuffing with veggies and 47 cloves of garlic.
When smoking whole chickens, I love using a honey binder. It’s freaking fantastic
I’m right there with ya. The glaze you get from the honey is bangers.
Ok..Ill try that!! Havent heard that one before..
making today :)
Buying my pellets from Keizer, Oregon Barbecue store. Chuck is awesome!!! Apple is way to go according to Chuck and Chuck is tops!! Thanks Chuck!!!!
What kind of gloves are those? I've seen several no other bbq and smoker videos and most people seem to be using those gloves... Just wondering. Thanks!
Nitrile gloves with cotton liners underneath.
Spray that chicken with some cooking spray first, it’ll help brown and crisp that skin and give it a good bite. Spatchcock is the best way to go if you don’t brine it, the second best would be to shove some aromatics up inside it, onions, rosemary, and some butter. Help it stay nice and moist.
What kind of spatchula was that?
I want to get mine smoky tasting. After it was at the 165° mark, I wanted it smokier so I put it on smoke for a half an hour -- well almost.
I shut it down first and then I restarted it in the smoke mode it smoked beautifully .
Expecting a good smoky barbecue taste in the chicken, I didn’t taste any smoke but it tasted what’s the taste of rancid oil know mind you, I clean the barbecue for cooking the chicken at the get-go. Perhaps maybe before doing the post cook smoking idea, I should’ve taken the foil off of that sear plate under the grill put a fresh one on, then tried smoking.
Was after cook smoking A wise idea after all? I should have done smoking before cooking?
Can you smoke multiple chickens at the same temp? Hope someone responds. Thank you
Absolutely. As many as you have room for on the grate. The convection fan heats everything equally.
They got a diesel mechanic doing the cooking video? What's with the mechanic outfit? Great recipe by the way.
Lol, you made my day!
What model is that Traeger?
Hey Moses, this is the Timberline 850, here's the link to check it out: www.traeger.com/pellet-grills/timberline/850 🙌
Hi Matt and thanks for sharing. One quick question: To brine or not to brine the bird?
I love a brined chicken!
Mister Someone I like to make a brine with salt, brown sugar and apple cider vinegar. Sounds gross but it’s pretty darn good. Good 18 to 24 hrs soak.
Mister/// I ONLY BRINE TURKEYS,BUT NOT ALL OF THE TIME!!!!!
@@jamesdyer744 Thanks James. That's how I do it also (less the vinegar) but since in the video there was no mention of brine, I thought asking to make sure if the wheel was reinvented lol. Thanks for the vinegar tip, I'll give it a try next time :)
Mister Someone I was told that the acid in the vinegar helps break the meat down for tenderness and will allow the meat to except the the brian. So I have chosen to use Apple cider vinegar. You know I don’t even get a vinegar taste to speak of. I make a very rich brian. I’ll take 1 cup salt 2 cups brown sugar 2 cups vinegar 5 cups water and I boil it on the stove for couple minutes. Of course you have to add some garlic and a bay leaf if you have one. Let it cool. Put your bird in a 1 gallon zip lock poor in the goodness push the air out maybe have to add a touch of water. After and 18 hr soak. Pat dry with paper towel rub her down with some olive oil to get that golden brown Color. Season her up. Oh Brother I may have to cook a couple this weekend! God Bless
What gloves do you use please?
I use knit (cotton) gloves with nitrile gloves on top.
@@MeatChurchBBQ thanks heaps
Matt this whole chicken is a no brainer, did one this afternoon at 375 came out perfect, wished it had more smoke flavour but still super tender and juicy
Great video, love all your videos. One question I have. I will be doing a 6lb chicken on the pro 34 tomorrow the Traeger app says 225 until a internal temp of 160 I’m guessing that will be a 4-5 hour cook. Will I still get the same results? What would you recommend doing? Thanks for your time. @traeger
I wouldnt follow their recipes...none of them have worked for me yet.
I have the same grill mine seems to like 275 for temp I would guess 1.5 hours cook time give or take a few minutes
The recipe that accompanies this video from the Traeger website says to cook it 75 minutes at 375, but Matt says 45 to 60 minutes. That is a big difference. They can't both be right.
The timing depends on how long it takes for your chicken to reach the internal temp of 160°F 👍
Why is this so much faster than baking in the oven? This is the second video I’ve seen cooking whole chicken on a smoker and it’s way faster than in the oven. What’s the difference?
Air flow/convection?
How much did this bird weigh?
165 is too hot! That’s the temp it needs to be for one instant for it to be safe to eat but if you cook it at 150 for 10 mins it had the same effect on killing the bacteria without denaturing the protein in the meat and causing it to get dry and chalky. There’s a great article online that goes into detail on this if you good “chicken cooking temp”
If you knew half of what you thought you did you’d be really smart… maybe
I have a Oklahoma joes at home and we have a treager at work. The only difference to me is the danm price lol. The food doesn't taste any different
I can not afford yiou...yet....but I'll learn all I can for now!
What gloves are you wearing?
is he wearing Nitrile gloves over top of grilling gloves or ?
Nope, looks like just the disposable gloves.
Yup
It’s on my Treager right now.
Thanks, but you aren’t gonna get a chicken for under $10 these days.
Lol
Followed this recipe to a T, the chicken was raw inside after an hour.
Same. But luckily I have the probes and it took me an hour and 25 mins
This happen to me and I was really dissapointed the probe hit 165 internal temp and the chicken was raw still.
Wow at 375 bummer!
Nice simple recipe, good delivery, terrible loud music that does not fit the show.
A lot of these recipes aren't in the App
Not a chance on this planet it is cooked like that in 45 min
My chickens always stick to the grate, even if I oil them before.
I have a Masterbuilt pellet grill, but I refer to it as a "traeger." Can I be sued for trademark infringement? Well, gotta go wipe my linoleum with some kleenex and put on a band-aid.
🤩
This would be a great video if not for the loud music playing the entire time.
Never wash the chicken 🐔 good otherwise
Chicken isn't the cheapest meat brother!
not anymore at least, jeezuz less then 10 dollars will get you not even chicken liver here in california
Oh sorry…Traeger ironwood 885
Matt, not trying to be snarky. But would it be fair to estimate that this meal includes $10 (half a bottle) of ‘The Gospel’ seasoning? A full bottle costs ~$22.
90 min at 375 is excessive. Tender sure, but dry. Cook to 160 degrees in the breast to retain all the juices. Should only take 45 min at that temp.
AlergicToSnow wut?
If you need to season your meat with anything but salt and pepper, you need better meat. Seasoning like this is only needed for junk factory farmed meat. Especially when you’re cooking it on the Traeger.
Good video, but remaster it and turn the damn music down so we can hear what you’re saying.
This recipe took my chicken 1 hour and 30 minutes to cook at 375... not 45 -60 minutes
Cool story bro.
depends on weight
In my experience traeger recipes are not on point when it comes to time and temp
Did you lower the grill to the lowest setting? That’s something I noticed he did but didn’t mention.
Are those imperial degrees, analog degrees or Eurodegrees?
All that juice flowing out is not good. Let it rest for 20 min.
The CDC recommends not rinsing poultry before cooking. Rinsing spreads more pathogens around the kitchen - cross contaminating other foods. Any pathogens on the outside of the bird that were the target of "rinsing" will be killed during cooking.
Clean your kitchen when you get a chance, problem solved.
The CDC is the last place you should get info about spreading pathogens. They obviously don’t know what they’re doing if you haven’t been paying attention since 2020.
Recipe? This is nothing
whole chickens arent $10 anymore. i paid > $18 each today for range free hormone free birds
Thanks, Brandon!