Place whole chicken in 1 gallon bag filled with cold water and 1 cup lemon pepper seasoning.
Seal and place in an aluminum tray and refrigerate overnight to brine.
Remove chicken from brine, rinse with water, and pat dry.
Generously season chicken inside and out with dry lemon pepper seasoning.
Skewer chicken onto a rotisserie accessory for your grill or smoker. Set smoker temperature to 250°F.
Cook for 1.5 to 2 hours or until internal temperature has reached 165°F.