Chicken w/Kettle + Rotisserie

I’m on a mission to perfect my rotisserie technique before thanksgiving. So I’ve been practicing with chickens. I wet brined it for 2 days. Then dried it in fridge for 2 more days to ensure skin was dry.

I found a great YouTube video about an alternative way to truss a bird which allows the thigh more heat exposure. I think it works great.

I don’t use any rub or any oil, I feel its own fat is sufficient.

I started the roast at 425f for 15min to try and crisp the skin, and the first pic is right when I opened the grill the first time after 15min. I then dropped temp to 325-350f the rest of the way. Pulled it when breast hit 152f, thighs were 172f. Rested till breast hit 162f.

Result: the meat was absolute perfection both white and dark. Skin on the outside was crispy to the touch, how ever there was still a little bit of fat membrane under the skin that made it a bit chewy. Afterwards I read about one more technique I want to try, in which before the drying process you gently use your hand between the meat and skin to seperate it before drying it out. Hopefully that gets it crispy throughout. Also, I got impatient and started the roast at 425f, I think I’m going to try 475f next time to see if that cooks the skin through.