Steps

• 1

  Mix the Meat Church Bird Bath Poultry Brine thoroughly in a 1/2 gallon of water or chicken stock. Feel free to be creative and add ingredients to enhance the flavor profile to your liking. Completely submerge the chicken in the brine mixture and place in the refrigerator overnight. We recommend 12 to 24 hours for this brine.

• 2

  Remove the bird from the brine. Rinse off and pat dry with a paper towel.

• 3

  When ready to cook, set Traeger temperature to 275℉ and preheat, lid closed for 15 minutes.

  275 ˚F / 135 ˚C

• 4

  Using a pair of chicken shears or a very sharp knife, remove the backbone. Do this by trimming along one side of the backbone from one end of the chicken to the other. Then repeat the process on the other side of the backbone and remove it completely. Open the chicken once the backbone is removed. At this point, you can remove the breastbone if you like. Slice the bird in half using a sharp knife. Now you have 2 half chickens.

• 5

  Apply Meat Church Holy Gospel BBQ Rub to all sides of the chicken; underneath and on top of the skin. We also recommend working your hands underneath the chicken skin and applying rub directly on the meat. This will ensure a really flavorful bite even if they don't get any skin.

• 6

  Place the chicken halves and butter in a half steam pan and put the pan on the Traeger. Baste the chicken with the butter periodically throughout the cook.

• 7

  Using an instant-read thermometer, remove the chicken from the grill when they reach an internal temperature of at least 165°F in the deepest part of the breast, about 1-1/2 to 2 hours.

  275 ˚F / 135 ˚C

  165 ˚F / 74 ˚C

  02:00

• 8

  For the glaze, mix the BBQ sauce, honey, and jelly and heat in a small saucepan.

• 9

  Brush the glaze on the chicken and place it back on the Traeger for 10 minutes to "lock" the sauce in. Pull the bird off the grill and allow it to rest at least 10 minutes. Carve it up and enjoy!

  275 ˚F / 135 ˚C

  00:10