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dadsr4
08-05-2016, 03:11 PM
I have two chickens to rotisserie this weekend. Due to my wife's health issues, brining and eating the skin are out, so a rub on the skin is wasted. I usually put limes or lemons and spices in the cavity, and rub under the skin, but it occurred to me that there might be other possibilities I've missed. Thank you.

fnjay
08-05-2016, 03:55 PM
If I where ditching the skin anyhow I would go low n slow to let the smoke really work into the meat. I'd also go with herbs and garlic under the skin and in cavity to change things up.

jeffturnerjr
08-05-2016, 04:24 PM
I might be asking a stupid question but could you ditch the skin and make a "mustard slather" and put on the meat? Is it more of a "salt content" thing?

Fwismoker
08-05-2016, 04:31 PM
Chicken pot pie

dadsr4
08-06-2016, 12:16 AM
Chicken pot pie
That's part of the reason for cooking two. She is not supposed to have the salt, and the skin gets removed afterwards, due to the fat.