Rotisserie Chicken

DAY 1: Wet brine 24 hours with water and salt. No need to heat up when it’s just salt. Just make sure the water is chilled to 40° or colder before putting the chicken in.

DAY 2: Fire up the Smoker with charcoal in back half of the basket and 2 chunks of hickory on bottom. Rinse the chicken then pat dry and tie it up tight and insert on to spit with forks. Season with BYBBQ All Purpose Rub. Put the chicken on when the temperature holds at 375-400°. Cook till internal breast reaches 150-155°. Then drizzle a blend of Kinders Mild, Honey, and BYBBQ All Purpose Rub. Once the breast reaches 160-165° and the thighs reach 170-175° rest on counter up to 1 hr and enjoy.