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??