Recipe needed

You need to brine them for 24 hours, then inject, then rub well. Cook/rotisserie/smoke at 325* until 165* in the breast and no blood in the thigh joint. This would be my method if I had a smoker that would make 325*.
Good luck.

I brine whole birds for 24 hours then butterfly them by removing spine and keel bone (so they will lay flat in broiler for even cooking and darnit, it looks cool). I smoke them in my CS to GLH's specs...but, as you well know, the 055 leaves the skin soggy. I then place under a 400* broiler and flip regularly until skin is crisp.

This is as close as I can get to a rotisserie bird. Just use any basic brine recipe and add a packet of italian dressing spices or whatever you want.

Inject it with Cajun Crab Boil added to your favorite brine.