Oktoberfest Rotisserie Chicken (Jamie Purviance)

"Oktoberfest Chicken" from Big Book Of Grilling:

1 gallon water
1/2 cup pickling spices
1/2 cup kosher salt

Bring ingredients to a boil for 5 minutes or so, then take off heat and allow to cool to room temperature. When cool, put into a container along with your whole chicken (I've used pots, plastic marinating tubs from the chef supply store, and even large Ziploc bags - doubled, of course.) Brine overnight in the refrigerator, then throw it on the rotisserie.

It's juicy, flavorful, and just different enough to make people sit up and take notice. I've not met anyone who didn't love it and beg for the recipe!