Ingredients
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Main
Instructions
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01
Place ½ 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.
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02
Preheat smoker to 225°F.
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03
Remove chicken and pour out brine solution. Sprinkle remaining 2 teaspoons of lemon pepper over the chicken.
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04
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.