Cajun Butter Injected Chicken Halves

1. Mix all Cajun rub ingredients (smoked paprika, kosher salt, granulated onion, granulated garlic, cayenne powder, white pepper, ground thyme, dried oregano, finely ground black pepper) in a bowl. Take 2 tablespoons of this rub and grind it to a superfine powder.
2. Stir the superfine Cajun powder into the clarified butter.
3. Using an injector, inject the butter mixture into the chicken halves every ½ inch.
4. Rub the remaining Cajun rub generously all over the outside of the chicken halves.
5. Fire up your Traeger grill to 275°F.
6. Grill the chicken until the internal temperature reaches 155°F. At this point, dunk the chicken halves in your favorite BBQ sauce, then place them back on the grill.
7. Continue grilling until the breast hits an internal temperature of 165°F and the thigh reaches 180°F.
8. Rest the chicken for 5–10 minutes before serving.