We brined our whole chicken using Kosmo’s Q Chicken Soak and small Briner Bucket and then rubbed it down with R Butts R Smokin’ Kickin’ Chicken rub. We filled the integrated wood chip tray on the Alfresco with pecan wood chips and let it warm up by turning on the rotisserie burner and the dual tube burners.
Once the chicken had sat in the brine for six hours we patted it dry and prepped it to put on the spit rod. Once ready to go we dropped the chicken on the grill, engaged the rotisserie motor and let it cook for just under one hour. The chicken finished at 170ºF in the breast and was perfectly cooked throughout.
Shop @ ATBBQ: https://www.atbbq.com/
The Briner 22qt Brining Bucket – https://www.atbbq.com/the-briner-brining-bucket-22-quart.html
Kosmo’s Q Chicken Soak – https://www.atbbq.com/kosmos-q-competition-bbq-chicken-soak.html
R Butts R Smokin’ Butt Kickin’ Chicken Rub – https://www.atbbq.com/r-butts-r-smokin-butt-kickn-chicken.html
Alfresco ALXE 42″ Gas Grill – https://www.atbbq.com/catalog/product/view/id/2118/
Smoking Wood Chips – https://www.atbbq.com/nsearch/?q=wood+chips
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