Juicy & Crispy Smoked Buttermilk Traeger Chicken: Your Ultimate Recipe Guide
Prepare to elevate your BBQ game with this incredibly flavorful and easy-to-make buttermilk Traeger chicken recipe. Brined in a zesty, citrus-infused buttermilk solution, this chicken emerges from the smoker with remarkably crispy skin and unbelievably moist, tender meat. Whether you’re planning a lively weekend barbecue or a memorable family dinner, this recipe promises a show-stopping main course that will have everyone asking for seconds. Get ready to fire up your Traeger and experience the magic of perfectly smoked, buttermilk-brined chicken!
Video: Mastering Buttermilk Traeger Chicken
The Secret to Succulent Chicken: Why Buttermilk Brine Works Wonders
Using a buttermilk brine is the ultimate secret weapon for achieving truly exceptional smoked chicken. Buttermilk contains lactic acid, a mild acid that works to gently tenderize the chicken meat without breaking down its structure too much, unlike stronger acidic marinades. This tenderizing action helps the meat become incredibly soft and receptive to flavors. More importantly for smoking, buttermilk also helps the chicken retain significantly more moisture throughout the cooking process.
One of the most common challenges when smoking chicken, especially whole birds, is preventing it from drying out. The extended, low-temperature cooking can often strip poultry of its natural juices, resulting in dry, unappealing meat. However, with a buttermilk brine, this issue becomes a distant memory. The brining process ensures the chicken meat is infused with moisture, leading to a consistently juicy interior. Coupled with our strategic high-heat finishing method, this recipe guarantees a chicken with perfectly crispy skin and exceptionally moist, flavorful meat every single time.
Selecting the Perfect Chicken for Smoking
When it comes to smoking, choosing the right chicken is key. For an economical and delicious option, a whole roaster chicken from your local grocery store is highly recommended. These birds typically range from 5 to 7 pounds, making them an ideal size for feeding a gathering of approximately 6 people. A good rule of thumb is to calculate about 1 pound of uncooked chicken per person when planning your meal, ensuring everyone gets a generous serving.
I often find that smoking at least two chickens simultaneously is more efficient when firing up the smoker. Not only does it make the effort worthwhile, but this buttermilk Traeger chicken recipe yields fantastic leftovers. Smoked chicken can be shredded for sandwiches, added to salads, or incorporated into other meals throughout the week, making it a versatile and delicious choice for meal prepping. Look for chickens that appear plump and have a healthy color, indicating freshness and quality.
Preparing Your Chicken for Brining and Smoking
Proper preparation is crucial for a successful smoke. The very first step for your buttermilk Traeger chicken is to thoroughly rinse the bird under cold running water. This helps remove any loose particles and ensures a clean surface for brining. Next, it’s vital to remove the innards, also known as giblets. These usually include the heart, liver, and neck, and are often found neatly tucked inside the chicken’s cavity.
While some commercially packaged chickens may not include giblets, it’s always a good practice to double-check the cavity to ensure they’ve all been removed. Failing to do so can result in unpleasant flavors and textures during cooking. For this recipe, we’ll be cooking the chickens whole to maximize moisture retention and achieve that classic smoked chicken appearance. While spatchcocking (butterflying the chicken) is another popular method that can lead to faster, more even cooking and crispier skin, it will alter the cooking times significantly. If you prefer to spatchcock your chicken, I recommend checking out my smoked spatchcock chicken recipe for specific instructions.
Crafting the Perfect Buttermilk Brine
To efficiently brine your chickens and minimize the amount of buttermilk needed (which saves money!), I highly recommend using large turkey roaster bags. These bags are strong, leak-proof, and perfectly sized to contain a whole chicken and its brine. Begin by pouring the buttermilk directly into the roaster bag. Then, add the kosher salt. Kosher salt is preferred over table salt for brining because its larger crystals dissolve more slowly and evenly, preventing localized saltiness.
Carefully mix these ingredients together within the bag, ensuring the salt is fully dissolved and evenly distributed throughout the buttermilk. Once the brine is prepared, gently add the whole chicken (or chickens, if you’re doing more than one) to the bag, making sure it is fully submerged in the buttermilk brine. Expel as much air as possible from the bag before sealing it tightly. Place the sealed bag in a large bowl or container (just in case of any leaks) and refrigerate for 6 to 12 hours. This brining period allows the buttermilk to work its magic, preparing the chicken for an incredibly juicy smoke.
Seasoning for Ultimate Flavor and Crispy Skin
Once the brining period is complete, carefully remove the chicken from the buttermilk brine. It’s crucial at this stage to pat the chicken thoroughly dry with paper towels, removing any excess buttermilk from the skin. A dry surface is paramount for achieving that coveted crispy skin during the smoking process. Once dry, dispose of the used brine in the bag; it should never be reused due to potential bacterial contamination.
For this recipe, Traeger Chicken Rub was specifically used for seasoning, offering a balanced blend of savory, sweet, and smoky notes that perfectly complement the chicken. However, feel free to use your favorite poultry rub or even a simple mixture of paprika, garlic powder, onion powder, brown sugar, salt, and black pepper. The key is to cover the entire bird liberally with the rub. Don’t forget to get spices all over the top, bottom, and especially under the legs and wings. For an extra boost of flavor and to help the rub adhere, you can first apply a thin layer of olive oil or melted butter over the chicken’s skin before seasoning. This creates a flavorful crust and enhances the crispiness.
Smoking Your Buttermilk Traeger Chicken to Perfection
Now, for the most exciting part: smoking the chicken! The strategy here is a carefully calibrated two-stage temperature approach. We’ll start with a lower temperature to infuse the chicken with plenty of rich smoke flavor, and then dramatically increase the heat to ensure that the skin crisps up beautifully without drying out the succulent meat inside. This method is crucial for achieving both deep smoky flavor and that irresistible crackling skin.
Temperature Mastery: Low and Slow, Then Hot and Fast
Achieving the perfect smoked chicken involves a strategic adjustment of your Traeger grill’s temperature:
- Smoke Infusion Phase (225°F): Begin by firing up your Traeger Grill to 225°F. Allow the grill to preheat and stabilize at this temperature for at least 10-15 minutes before introducing the chicken. Once stable, place the chicken, breast side up, directly on the grill rack. The initial lower temperature is designed to maximize smoke penetration, giving the chicken a rich, authentic smoky flavor. Smoke for 1 hour and 15 minutes at 225°F. This period is long enough to develop a beautiful smoke ring and infuse the meat with deep, smoky notes without overcooking.
- Accelerated Cooking Phase (350°F): After the initial smoke phase, increase the heat of your Traeger to 350°F. Continue to smoke the chicken at this higher temperature for another hour. Turning the heat up at this stage serves a dual purpose: it significantly reduces the overall cooking time, helping to cook the chicken through faster, and more importantly, it helps to render the fat under the skin, which is essential for developing crispiness. This prevents the chicken meat from drying out by moving it through the cooking process more efficiently once the initial smoke flavor has been absorbed.
- Crispy Skin Finish (400°F): Finally, to achieve that desirable, golden-brown, and audibly crispy skin, increase the temperature one last time to 400°F. Cook for approximately another hour, or until the internal temperature of the chicken reaches its target. This high-heat blast at the end ensures the skin gets incredibly crispy and renders any remaining fat, creating a perfect texture contrast with the juicy meat. Keep a close eye on the chicken during this stage to prevent over-browning.
Achieving the Perfect Finished Temperature
Monitoring the internal temperature of your chicken is paramount to ensure it is both safely cooked and perfectly juicy. I highly recommend using the temperature probe from your Traeger smoker, or a reliable instant-read meat thermometer. Insert the probe into the thickest part of the breast meat, making sure it doesn’t touch any bones, as bones can give an inaccurately high reading. The chicken is finished cooking once the internal temperature consistently reaches 165°F (74°C) when tested in multiple spots within the breast.
Once the chicken reaches 165°F, promptly remove it from the grill and transfer it to a clean cutting board. It’s crucial to allow the chicken to rest at room temperature for at least 10 to 15 minutes before you begin slicing and serving. This resting period is not just a suggestion; it’s a vital step in the cooking process. It gives the meat ample time to reabsorb its delicious juices that would otherwise escape and spill out when carving. Resting ensures that every slice of your buttermilk Traeger chicken remains incredibly moist and flavorful, delivering the best possible eating experience.
The Right Tools: Smoker and Wood Selection
This delectable buttermilk Traeger chicken recipe was developed and perfected using a Traeger pellet smoker with Traeger brand pellets. While the Traeger offers unparalleled ease of use and consistent results, the beauty of smoking is its adaptability. Can you use a different smoker or grill? Absolutely! Whether you have an offset smoker, an electric smoker, or even a charcoal grill setup for indirect heat, you can adapt this recipe. However, for the most authentic flavor profile and precise temperature control, I wholeheartedly recommend using a Traeger pellet grill.
My Go-To Smoker: Traeger Pro Series 780
My absolute favorite pellet grill for this recipe and many others is the Traeger Grills Pro Series 780 Wood Pellet Grill. This particular model stands out for its exceptional ability to maintain consistent temperatures, which is a game-changer for smoking. It’s incredibly user-friendly, making it suitable for both novice smokers and seasoned pitmasters. With its generous cooking area, the Pro Series 780 can easily accommodate multiple chickens or other large cuts of meat, making it perfect for entertaining a crowd or preparing for a party.
Beyond its robust performance and ease of use, this grill boasts a fantastic aesthetic that looks great in any backyard setup. Most importantly, it consistently imparts a delicious, authentic smoke flavor onto the chickens, elevating them from good to truly outstanding. If you’re serious about smoking and looking for a reliable, high-performing smoker, the Traeger Pro Series 780 is, in my opinion, one of the best investments you can make.
Choosing the Best Wood for Smoking Chicken
The type of wood you choose for your smoker plays a significant role in the final flavor of your chicken. For smoking poultry, a hickory wood or a fruit wood generally imparts the best, most complementary flavor. My personal favorites to use are applewood or cherry wood pellets. These fruit woods offer a relatively mild, sweet, and subtle smoke flavor that enhances the chicken without overpowering its natural taste. They create a beautiful golden hue on the skin and a gentle fruitiness that is incredibly appealing.
While some strong woods are great for beef or pork, it’s generally advisable to stay away from mesquite wood when smoking chicken. Mesquite has a very strong, robust, and sometimes bitter smoke flavor that can easily dominate and overwhelm the delicate taste of chicken. The goal is to enhance, not mask, the flavor, and fruit woods strike that perfect balance.
Essential Pro Tips for Smoked Chicken Success
To ensure your buttermilk Traeger chicken turns out perfectly every time, keep these expert tips in mind:
- Finish with High Heat: Always make sure to finish the cooking process at a high temperature (350-400°F). This critical step is what renders the fat under the skin and crisps it up beautifully, providing that satisfying texture contrast against the juicy meat.
- Opt for Fruit Woods: For the most delicious and balanced smoke flavor, select fruit woods like apple, cherry, or pecan pellets. Their mild, sweet profiles complement chicken wonderfully without being too aggressive.
- Utilize Multiple Temperature Probes: To get the most accurate internal temperature readings and ensure even cooking, especially with larger birds, use multiple temperature probes placed in different parts of the chicken’s breast and thigh. This helps prevent undercooking or overcooking any section.
- Tie the Legs for Even Cooking: Prior to cooking, tie the chicken’s legs together with butcher’s twine. This helps the chicken cook more evenly by keeping the dark meat (which cooks faster) slightly more insulated, preventing it from drying out before the breast meat is done. It also gives the cooked bird a more appealing, compact presentation.
Frequently Asked Questions About Smoked Chicken
The key to keeping smoked chicken moist is a multi-step approach: first, brining the chicken in a liquid like buttermilk introduces and locks in moisture. Second, adopting a multi-stage cooking method that involves an initial low-temperature smoke followed by a higher-temperature finish helps prevent the chicken from drying out, while also crisping the skin. Avoid smoking at low temperatures for the entire cook.
A whole chicken should only be smoked at 225°F for a relatively short period, typically less than 1.5 hours, to infuse smoke flavor. The remaining cooking should occur at higher temperatures, such as 350-400°F, until the internal temperature reaches 165°F. This method balances smoke flavor with efficient cooking and crispy skin.
No, there’s no need to flip the chicken during the smoking process. For best results, place the chicken breast side up on the smoker grill and leave it in that position throughout the entire cooking duration. This allows the heat to circulate evenly, ensuring proper cooking and allowing the skin on the breast to crisp up beautifully.
Explore More Delicious Smoked Recipes
- Juicy Smoked Whole Chicken
- Smoked Spatchcock Chicken (Crispy Skin)
- Chicken Jerky
- Tender Smoked Pork Butt (Pork Shoulder)
Buttermilk Traeger Chicken Recipe
Pin Recipe
Ingredients
- 5 lb roaster chicken (giblets removed)
Brine
- ½ gallon buttermilk
- ¼ cup kosher salt
Seasoning Rub
- 3 tablespoon Traeger Chicken Rub
Equipment
Instructions
- Pre-heat your smoker to 225°F (107°C) and allow it to stabilize.
- Remove all giblets from inside the cavity of the roaster chicken and thoroughly rinse the bird with cold, fresh water.
- In a large turkey roaster bag, combine the buttermilk and kosher salt, mixing well until the salt dissolves. Add the chicken(s) to the brine, ensuring they are fully submerged. Brine the chicken in the refrigerator for 6-12 hours.
- Once brining is complete, remove the chicken from the bag and pat it completely dry with paper towels, discarding the used brine. Tie the legs together with butcher twine for even cooking. Lightly coat the entire bird with olive oil or melted butter, making sure to get under the skin and around the breast meat.
- Liberally season the bird with your chosen rub (like Traeger Chicken Rub) everywhere you applied olive oil or butter.
- Lay the chicken directly on the grill rack, breast side up. Smoke for 1 hour and 15 minutes at 225°F (107°C). Then, increase the smoker temperature to 350°F (177°C) and cook for another hour. Finally, turn the heat up to 400°F (204°C) and cook until the internal temperature, checked with an instant-read thermometer in the thickest part of the breast, reaches 165°F (74°C).
- Remove the chicken from the smoker and let it rest on a cutting board for 10-15 minutes before carving and serving. This allows the juices to redistribute, ensuring a tender and moist chicken.
Pro Tips
- Make sure to finish the cook at a high temperature to achieve a nice crispy skin.
- Fruit woods impart the best smoke flavor on chicken.
- Use multiple temperature probes to get the most accurate internal temp readings.
- Tie the legs together prior to cooking to prevent overcooking.