Grilled Rotisserie Chicken

Option #1:
Wet rub: Lynn's wet rub from the south

Pat dry your chicken(s), rub all sides and inside of chicken with my wet rub. Let sit in fridge overnite. Before putting on rod, tie legs, and I tied a piece of butchers string around the breast and wings, just to help keep the chicken secure while cooking.

Option #2
Mix together Mrs. Dash, olive oil and paprika. The amount of olive oil you use depends on how wet you want your rub.

Brine chickens overnight in your favorite brine. I used paprika, lemon juice, fresh dried thyme and coarse sea salt.

Cut a X on one side of your lemons, then a slit in the other side opposite of the X, this will allow the rotisserie rod to slide through the lemon easily. Place your prong on the rod, then the chicken and two lemons depending on which direction your chicken in facing. You want the lemons to slide inside the chicken cavity. Now place your other prong on and repeat. I like to place my chickens facing each other so the breasts are in the middle of the grill. Place on grill and cook at 300°-350° indirect heat, approximately 20-30 min. per pound. Internal temp should be between 170-180° in thickest part of chicken (breast or thigh). Here's a guide I use: deejayssmokepit.net/...mperature.pdf

You can spray with apple juice during cooking if desired.

NOTE: There are two good reasons for using lemons, one is they help stabilize the chicken on the rotisserie rod, and they also leak juices into the chicken while grilling.