{"id":20879,"date":"2023-11-22T16:24:08","date_gmt":"2023-11-22T16:24:08","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=20879"},"modified":"2023-11-22T16:24:10","modified_gmt":"2023-11-22T16:24:10","slug":"smoked-rotisserie-chicken","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/smoked-rotisserie-chicken\/","title":{"rendered":"Smoked Rotisserie Chicken: Complete How-to Plus Amazing Recipe"},"content":{"rendered":"\n

If you’ve got a rotisserie spit, making a rotisserie chicken is easy and ridiculously tasty. Dry brine the chicken 3 hours before cooking, fire up that grill to around 325\u00b0F, and smoke for around an hour until the breast hits 160\u00b0F internal temperature. Chicken ecstasy awaits you<\/strong>.<\/p>\n\n\n\n

I’m a sucker for rotisserie smoked chicken. It’s my favorite method to smoke chicken. The crackling skin and moist meat make rotisserie chicken low-key one of the best (and easiest) things you can cook on your grill.<\/strong> I’ve smoked chicken more times than I can count. I’ll walk you through the whole process. I’m even dropping my go-to recipe – lucky you!<\/p>\n\n\n\n

Ready to transform a whole chicken<\/a> into the best thing your friends and family have ever had for dinner? Let’s go!<\/p>\n\n\n

\"smoked<\/figure>\n\n\n

You’ll Need a Rotisserie Attachment<\/h2>\n\n\n\n

If you’re lucky, your grill shipped with a rotisserie attachment. You’re all set up to make smoked rotisserie chickens. <\/strong>Most models can hold two chickens. It used to be more common for a gas grill to come with a spit. Manufacturers are looking to cut costs, and grills that ship with a spit rod are now almost unheard of. <\/p>\n\n\n\n

If you’re not so lucky, you’ll need to buy a rotisserie attachment.<\/strong> Some manufacturers make their own. If you’ve got a Weber Genesis gas grill, this attachment<\/a> is made by Weber and should do the trick. If you’ve got a 22″ Weber kettle, this rotisserie spit<\/a> is made by the company to fit a Weber charcoal grill.<\/p>\n\n\n\n

Search on Amazon according to your make and model of charcoal grill or smoker to find a rotisserie spit that works for your setup. There are aftermarket rotisserie spits available for almost every grill, including some universal models<\/a>.<\/p>\n\n\n\n

How to Use a Rotisserie Spit Rod?<\/h2>\n\n\n\n

Unless your rotisserie is battery-powered (yes, they exist<\/a>), you’ll need to plug it in. Grab an extension cord – you don’t want your grill too close to the house. It’s a fire hazard. I’ve also seen melted vinyl siding from grills that were parked right next to homes.<\/strong><\/p>\n\n\n\n

Prep your whole chicken. I’ll go over full chicken prep instructions later, as well as how to set up common grills. <\/p>\n\n\n\n

You’ll want to truss the chicken by tying the drumsticks together with butcher’s twine. <\/strong>This trussing will keep them from flopping as the spit rotates. The twine will also ensure the drumsticks don’t fall off when they are tender and nearly done cooking.<\/p>\n\n\n\n

The rod should go through the chicken cavity. Either end of the rotisserie spit will have prongs on them. Insert the rotisserie forks or prongs into the meatiest part of the chicken breasts and the chicken thighs or drumsticks. <\/p>\n\n\n\n

The rotisserie will either have brackets that sit right on your cooking grate or a ring that holds the whole contraption together. Mount your rotisserie to your grill. Make sure the chicken is secure.<\/p>\n\n\n\n

Connect the rotisserie and turn on the power. If it’s spinning, you’re good to go!<\/strong><\/p>\n\n\n

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\"Rotisserie<\/figure><\/div>\n\n\n

Smoked Rotisserie Chicken Recipe<\/h2>\n\n\n\n

Ready for a smoked whole chicken that just might break the internet? <\/strong>I’m talking about a bird with amazing flavor that’s incredibly juicy. You better believe it’s pull-apart tender. Leftovers are perfect for sandwiches, topped with some of your favorite BBQ sauce or chicken sauce. I’m partial to Alabama white chicken sauce. I’ve included the recipe later in the post.<\/p>\n\n\n\n

Rotisserie chicken is perfect for weeknights. It’s affordable. It’s dang tasty. Smoked rotisserie chicken looks beautiful when plated up, and the chicken skin crisps up and tastes delish<\/strong>. It takes an hour or so to cook, but most of that time is hands-off. The grill and the rotisserie do all the hard work for you. So good!<\/p>\n\n\n\n

I like to roast the whole chicken over a disposable aluminum tray full of veggies.<\/strong> The juices from the bird collect in the tray. Firm veggies work best, like squash, potatoes, and carrots. Mix in some aromatic veggies like onions and garlic. When it’s done cooking, you’ve got a full meal – just add some crusty bread.<\/p>\n\n\n\n

Feeds: <\/strong>4<\/p>\n\n\n\n

Dry brine time: <\/strong>1 to 3 hours (Dry brining is optional. You’ll have a great dinner either way with this whole chicken recipe. If I’ve got the time, I brine.<\/strong>)<\/p>\n\n\n\n

Preparation time: <\/strong>15 minutes
Cook time: <\/strong>1 hour, approximately<\/p>\n\n\n\n

Recommended wood chunks: <\/strong>Hickory, oak, apple, pecan, or cherry (Skip mesquite. It’s too powerful for the chicken recipe.)<\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n