When ready to cook, start Traeger according to grill instructions. Set temperature to 275 degrees F and preheat, lid closed 10 to 15 minutes.
Mix brine thoroughly in a 1/2 gallon of water or chicken stock. Feel free to be creative and add items to enhance your flavor profile to your liking.
Completely submerge the chicken in the brine mixture and place in the refrigerator overnight. We recommend 12 - 24 hours for this brine. Remove the bird from the brine. Rinse off and pat dry with a paper towel.
Using a pair of chicken shears, or a really sharp knife, remove the back bone. 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 back bone as seen below and remove it completely. Open the chicken once the backbone is removed.
At this point you can remove the breast bone if you like. Slice the bird in half using a sharp knife. Now you have 2 half chickens.
Apply Meat Church Holy Gospel 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.
Place the chicken halves in a half steam pan and put the pan on the Traeger. Baste the chicken periodically throughout the cook.
Using a meat thermometer, pull the chicken when they reach an internal temperature of at least 165 degrees in the deepest part of the breast.
For the glaze, mix the BBQ sauce and jelly and heat in a small sauce pan. Brush the glaze on the chicken and place back on the Traeger for 10 minutes to "lock" the sauce in.
Pull the bird and allow it to rest at least 10 minutes. Carve it up and enjoy!
This recipe was provided by Pro Team member Matt Pittman. Check out more of his recipes and products on his Meat Church website.
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