Rotisserie Chicken

[Patrick Sullivan]

I made this roto chicken yesterday. Cooked it for about one hour and 45 min. Dry brined it using my house seasoning (16 mesh pepper, salt, smoked paprika, garlic & onion powder) Smoked the bird at 375 with a hunk of cherry wood. It had a beautiful color and the meat was incredibly juicy. My best effort yet. The skin could have been a little better, but you learn a little every time and improve on the next cook.

 

[Bob Bailey]

I made this roto chicken yesterday. Cooked it for about one hour and 45 min. Dry brined it using my house seasoning (16 mesh pepper, salt, smoked paprika, garlic & onion powder) Smoked the bird at 375 with a hunk of cherry wood. It had a beautiful color and the meat was incredibly juicy. My best effort yet. The skin could have been a little better, but you learn a little every time and improve on the next cook.



View attachment 34307

Looking good!

 

[JeffG]

Great color on that dizzy bird, she looks tasty.

 

[ChuckO]

Nice Tweety Cook

 

[Colin]

Good job. Looks wonderful!

 

[Jeff Boudman]

That. Is one beautiful bird!

 

[Rich Dahl]

Looks great. I 've been wanting to do one for a long time now, even got a couple of birds in the freezer. After seeing yours time to get it done.