Rotisserie Chicken on the Kettle w/ Pic...

It's been too long since I used my Weber Rotisserie. Picked up 2 - 5lb birds at W-Mart the other day. Did an overnight dry brine with a some Kosher Salt, Garlic, Pepper, Orange Peel and Poultry Seasoning. Let the birds air out for a few hours then onto the Weber. Ran it at about 360* for a little over an hour with the coals off to the side with a chunk of Apple, then moved the coals directly under the bird to crisp up the skin. Birds turned out great, and I gotta be sure to pull the Rotisserie out more often...

Birds brined and ready to go...



Onto the Weber...



I put a lil foil on the kettle to help seal it up...



Birds starting to take on some color...



Moved the coals directly under the birds to crisp up the skin and to get some of that drippings smoke...





And the finish product... Couldn't have been happier with the results...











Thanks for looking!

Big George's BBQ said:

Very nice Beautiful color Hope you enter the TD

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Thanks!

I planned on it, but as always I never know which pic to choose...

Any suggestions?

KClandcruiser said:

That's some fine looking chicken! Did you leave the lid off the whole time when you went to direct heat?

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Thanks!

I did not. I kept the lid on. It only went about 10 - 15 minutes (I'm terrible at keeping track of things) over the direct heat. Birds only had about ten more degrees until they were done and already had nice color. The cools too were not overly hot at that point of the cook as they had died down a little...