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Rotisserie Smoked Chicken (Low and Slow) - i FOOD Blogger
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Rotisserie smoked chicken - smoked for 3 hours low and slow for the ultimate juiciness on the inside and the gorgeous skin on the outside.
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Rotisserie Smoked Chicken (Low and Slow)

Calories
Author Victor

Ingredients

  • 1 large roasting chicken spatchcocked
  • Prepared brine - see link above

Instructions

  • 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.