Tim and Lisa’s Lemon Pepper Chicken Recipe
½ cup + 2 tsp lemon pepper
950 ml of cold water
1 fresh or frozen whole chicken (1.5 kg) or 2 Cornish game hens (each 450 g), thawed if frozen
Suggested wood chips: Mesquite
- Place ½ cup of the lemon pepper in a gallon-size resealable plastic bag or bowl. DO NOT add salt. Add 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 110°C.
- Remove chicken and pour out brine solution. Sprinkle remaining 2 tsp lemon pepper over the chicken.
- 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 75°C
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