Instructions

1. Dry brine the chicken: Coarsely grind the peppercorns and coriander in a spice grinder or mortar and pestle, then mix with the salt. Season the chicken with the blend, inside and out. Gently work your fingers between the skin and the breast, then rub some of the blend directly onto the breast meat. Refrigerate for at 8 to 48 hours.
2. Truss and spit the chicken: One hour before cooking, remove the chicken from the refrigerator. Fold the wingtips underneath the wings, then truss the chicken. Skewer the chicken on the rotisserie spit, securing it with the spit forks. Let the chicken rest at room temperature while the grill pre-heats. Submerge the smoking wood in water and let it soak until the grill is ready.
3. Set the grill for indirect high heat (425°F or higher): Remove the grill grate, and set up the grill for indirect high heat with the drip pan in the middle of the grill. (For my Weber kettle, I light a chimney starter full of charcoal, wait for it to be covered with ash, then pour it in two equal piles in the charcoal baskets on the sides of the grill, and put the drip pan in the middle, between the baskets. On my Weber Summit, I preheat with all burners on high for ten minutes, then turn off all burners except for the outer burners and light the infrared rotisserie burner.)
4. Rotisserie the chicken: Put the spit on the grill, start the motor spinning, and center the drip pan under the chicken. Close the lid and cook until the chicken reaches 160°F in the thickest part of the breast, about 1 hour.
5. Serve: Remove the chicken from the rotisserie spit and then remove the trussing twine. Be careful — the spit and forks are blazing hot. Let the chicken rest for 15 minutes, then carve and serve.