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Dry Brine the Bird: Sprinkle the chicken generously with kosher salt all over and stick it in the fridge for up to 24 hours.
Truss the Bird: Tie the chicken up to keep all the pieces tight and even.
Prep the Grill: Light a full chimney of charcoal and set a drip pan dead center on your kettle.
Mount the Bird: Slide the trussed chicken onto the spit and season with black pepper.
Make the Baste: In a small pan on the grill, combine pork fat, garlic, oregano, thyme, and chili flakes.
Cook and Baste: Start basting the chicken every 15 minutes after the first 20 minutes.
Finish and Serve: Pull the chicken off when it hits 160°F in the breast and 175°F in the dark meat, and serve with grilled lemon.