Chicken was almost 6 lbs. Rinsed chicken off, patted it dry. Rubbed with Jack Daniels Chicken Rub. Injected with Butcher BBQ - Bird Booster Rotisserie. 3/4 can of Bud with some Jack Daniels rub, onion, and garlic inside it. Green Mountain Grill with cherry Wood pellets @ 300 degrees Took longer then I thought it would, at about 3 hours it was 165 degrees and we were all starving so I pulled it. Some of the best chicken I have ever had. Skin wasn't crispy enough, a bit chewy. Maybe up the Temp??