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
- 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.
- Preheat smoker to 225°F.
- 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.
- 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.
