Prepare the brine and brine the chicken for at least 4 hours and longer. Remove from the brine and pat dry with paper towels.

Preheat grill to 250F at the dome, 225F at the grate level. Add some wood chunks with the wood of choice. I prefer cherry wood.

Place the chicken on the rotisserie spit and secure with forks. Place the spit on the grill. Start the motor and close the lid. Smoke for about 3 hours, until the internal temperature of the meat reached 165F or use ThermoWorks' guidelines which are linked to above.