Testing my new spit roast for this cider brined rotisserie chicken. Delicious tasteful chicken with a well balanced taste. Soft and slightly sweet on the meat with a nice spiced homemade rub. The ground bricks chicken mix pimps your roast chicken.
6 hrs. to a night before the cooking session brine your chicken with the Apple cider brine. Recipe here!
An hour before the cooking session remove the chicken from the wet brine and pat it dry.
Remove the skin from the bottom of the chicken and rub 1/3th from the ground bricks chicken mix (recipe here).
Rub 1/3th on the outside of the chicken and the other 1/3th inside the chicken. Rub all spices thouroughly in the skin and body.
Put the rosemary inside the chicken and put aside for another hour.
Meanwhile start your BBQ for indirect cooking at medium heat 180°C/350°F. When using a gas grill like the Napoleon Rogue 425 you remove the grids and light the outer burners (max heat should give the desired temp).
When using a kamado BBQ you can use a platesetter and in case of a weber you split the coals to the sides of your kettle.
Put a cast iron pan with lemon wood dust on top of the burners or coals. While the pan is heating you can put the chicken on the spit. Make sure the forks are firmly fastened so the chicken is strictly secured. Otherwise it won't grill equally.
Once the smoke turns blue put the spit on the rotisserie and cook the chicken for about 1h -1h30. Until it's reaching an internal temperature of 74°C/165°F in the thickest part of the thigh (make sure you don't hit the bone).
For a crispy skin you can spray some olive oil on the chicken and finish the roast chicken by heating the middle burner for the last five minutes.
Remove the chicken from the spit roast safely! The spit and chicken are very hot and the juices are running out of it! Make sure you don't burn yourself! Use gloves and make sure no kids are in the danger zone! Rest the chicken for 10 minutes. Now you're ready to serve!