I'm getting ready for my first beer can chicken. I plan to do it on my new Traeger pellet grill.
1. Should I brine the chicken first? If so, then what is a good brine?
2. I thought I'd use some Byron's Butt Rub. Or do you folks have a better idea?
3. Planning to set the Traeger for 225 deg. Or should I cook at a higher temp?
4. Thought I'd put a small pan of water next to the bird or is that necessary?
Thanks for your suggestions.