Trim excess fat from the outside of the chicken skin. Release the skin from the flesh by prying your fingers/hands under the skin.
Place the Smoke on Wheels BBQ Marinade in a fine mesh strainer over a bowl. Strain the solids from the liquids. Reserve the solids. Place the liquids in a cup.
Inject the liquid all throughout the flesh of the chicken. Add a few tablespoons of Cattleman’s Grill Steakhouse Seasoning to the solids reserved from the marinade. Rub the bird under the skin with the mixture. Slide the fresh herbs under the skin and inside the cavity. Season the outside of the bird with Cattleman’s Grill Steakhouse Seasoning.
Truss the bird, so that the legs and wings stay tucked in close to the body. If the skin is split on the breast, tie another length of butchers twine around the body to hold the skin together.
Thread the bird onto the spit, with the spit running through the cavity. Lock the bird into place. Place the spit on the grill, using the JoeTisserie attachment, and start the motor. Nestle a few chunks of Cattleman’s Grill cherry wood chunks into the coals. Close the lid and cook until the internal temperature of the breasts reaches 155ºF and the thighs 165ºF, about one hour.
Remove and rest five minutes before slicing to serve hot.