Rotisserie Smoked Whole Chicken

1. Infuse the flavour

In a saucepan, bring about 500 ml of the water to a boil. Add the salt and brown sugar, stirring until fully dissolved. Remove from the heat and add the garlic, peppercorns, herbs, lemon juice, and zest. Let steep for 15 minutes.

Maître Fumeur Tip: No need to boil all 2 litres of water. By infusing only a small portion, you'll save valuable time during the cooling step.

2. Cool the brine

Pour the aromatic concentrate into your brining container and add the remaining 1.5 litres of cold water. It is crucial that the liquid is below 4°C (40°F) before adding the chicken.

3. The 24-hour bath

Submerge the whole chicken in the brine. If it floats, place a small heavy plate on top to keep it submerged. Cover and refrigerate for 24 hours.

4. Rinse and dry

After 24 hours, remove the chicken and give it a quick rinse under cold water. Pat the skin dry with paper towels to remove any excess surface moisture.

Maître Fumeur Tip: For beautifully crispy skin, place the chicken on a wire rack uncovered in the refrigerator for another 4 to 8 hours. This dries the exterior while keeping the interior loaded with moisture.

5. Cooking

Since the meat is already seasoned from the brine, go easy on the finishing rub. A little freshly ground black pepper and garlic powder is all you need.

Secure the chicken onto the rotisserie spit and truss it tightly with butcher's twine. Smoke at 250°F (121°C) using applewood or cherry wood until the internal temperature reaches:

• 165°F (74°C) in the breast

• 175°F (79°C) in the thigh

6. Serve

Serve with your favourite side dishes and enjoy! Bon appétit.