Tim and Lisa’s Lemon Pepper Chicken Recipe

Ingredients

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

Preparation

1. 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.
2. Preheat smoker to 110°C.
3. Remove chicken and pour out brine solution. Sprinkle remaining 2 tsp lemon pepper over the chicken.
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 75°C.