This was the best chicken I've ever made.

Finally figured out the rotisserie! Dry brine for 24 hours, pepper garlic and onion powder before trussing and loading the rotisserie, let it turn over low with a bit of post oak smoke until the breasts hit 130 and then on high until 150. Rest for atleast 10 and serve.

The meat was buttery soft, skin was completely rendered and crispy, so damn good.