Smoked Rotisserie Chicken

-Start by removing the whole chicken from its packaging and pat it dry with paper towels.

-Place the chicken on a baking sheet and generously sprinkle kosher salt over all sides of the chicken. Let it sit uncovered in the refrigerator overnight for a dry brine. (This step is optional but recommended if you have enough time.)

-Tie up the chicken using butcher's twine. Start by going under the back and around the drumsticks to ensure a tight hold. Then, flip the chicken over and go underneath the wings. Flip it back over and tie it tightly.

-Before seasoning the chicken, apply some oil all over the bird to help the rub stick. Use any oil of your choosing.

-Sprinkle the rub of your choice, avoiding excessive salt. For example, you can use a mix of 1 part 16-mesh black pepper, 1 part paprika, and 1 part garlic powder. Combine the ingredients and evenly coat the chicken on all sides.

-Fire up your pit.

-Set up your chicken skewer and place the bird on the rotisserie spit. Secure it in place.

-Plug in the rotisserie motor and make sure the chicken is spinning smoothly. Close the lid of your pit or smoker.

-Let the chicken cook for a couple of hours at around 300 degrees Fahrenheit (150 degrees Celsius). Monitor the internal temperature using a meat thermometer. When the chicken reaches an internal temperature of 165-175 degrees Fahrenheit (74-79 degrees Celsius), it is ready to come off the rotisserie.

-Remove the chicken from the rotisserie and let it rest. Wrap it in aluminum foil and let it rest for about 20 minutes.

-Once rested, remove the butcher's twine from the chicken and carve it into desired portions.

Serve the delicious smoked rotisserie chicken and enjoy!

Note: Cooking times may vary depending on the size of the chicken and the heat of your pit or smoker. Adjust accordingly and ensure the chicken reaches a safe internal temperature.