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Tim and Lisa's Lemon Pepper Chicken

Tim and Lisa's Lemon Pepper Chicken

by Masterbuilt
Ingredients
  • 1/2 cup + 2 teaspoons lemon pepper
  • 1 quart cold water
  • 1 fresh or frozen whole chicken (3 1/2 pounds) or 2 Cornish game hens (each 1 1/2 pounds), thawed if frozen
  • Suggested wood: Mesquite
Directions
  1. Place 1/2 cup of the lemon pepper in a gallon-size resealable plastic bag or bowl. DO NOT add salt. Add 1 quart cold water and stir to mix. Rinse chicken and add to brine. Refrigerate for 2 hours or for up to 8 hours.
  2. Preheat smoker to 225°F.
  3. Remove chicken and pour out brine solution. Sprinkle remaining 2 teaspoons lemon pepper over the chicken. Don’t be shy about this; the chicken can handle a liberal amount of seasoning.
  4. Place chicken on middle rack of smoker, breast side up, and smoke for 4 hours (do not open the smoker during cooking) or until internal temperature reaches 165°F.
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