Rotisserie Chicken with Pecan smoke

[vwengguy]

Today is super weather so I wanted to make a roti chicken. I started with 1.4kg fresh chicken and my Smoke Grey MT, I used my fingers to lift up the skin on the upper and lower area on the breast and also on the thighs. Salted lightly under the skin with smoked salt and a mix of poultry seasoning and spices. Little bit more of the same seasoning on the out side of the skin and inside the bird. Then it went back in the fridge for about 5 hours to dry brine a little. I filled the S’nS with coals and added some Weber pecan chips to it. About 1 hour later the deepest part of the breast was just hitting 160f and it was time to take it off.
It came out super with a brown skin and super juicy breast meat!
Thanks for looking.
https://youtu.be/2cdX9LsaQVE


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[greenweb]

Today is super weather so I wanted to make a roti chicken. I started with 1.4kg fresh chicken and my Smoke Grey MT, I used my fingers to lift up the skin on the upper and lower area on the breast and also on the thighs. Salted lightly under the skin with smoked salt and a mix of poultry seasoning and spices. Little bit more of the same seasoning on the out side of the skin and inside the bird. Then it went back in the fridge for about 5 hours to dry brine a little. I filled the S’nS with coals and added some Weber pecan chips to it. About 1 hour later the deepest part of the breast was just hitting 160f and it was time to take it off.
It came out super with a brown skin and super juicy breast meat!
Thanks for looking.
https://youtu.be/2cdX9LsaQVE


Sent from my iPhone using Weber Kettle Club

Looks great! The best way to do a whole chicken. Site of that Smoke MT cooking is a treat too.

[HoosierKettle]

Picture perfect!  I haven’t yet dry or wet brined. I’ve been meaning to experiment with that.


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[suckaass]

Great looking bird. I haven't ever tried to dry brine.

I use a sugar free wet brine recipe that takes 1 1/2-2hrs to brine a whole chicken, and always turns out fantastic.

[vwengguy]

I just want to update the amount of salt that I use.. NOT MUCH!
The smoked salt I use is almost the same size as table salt and NOT anything close to kosher salt or Himalayas rock salt!
I salt under the skin and again on the outside only the amount you might salt your normal meal or French Fries! Then back in the fridge for 5-6 hours.
Doing this way with the finer salt I do not have to rinse the chicken off before I cook it. When I salt it I also use a seasoning at the same time.. this soaks into the meat as it’s in the fridge.

On the duck I use the heavy salt like the kosher salt and then the bird goes in the fridge (un-covered) the NIGHT before the cook. About an hour before cook time I rinse the duck very good and season it before it goes on the grill. If you don’t rinse it.. there is a real chance it’s going to be too salty.
On the duck.. it’s going to look like dried out roadkill when you take it out! Don’t freak out! It will be ok.


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