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Bill's Lemon-Pepper Smoked Chicken


1 cup Wishbone Italian dressing
8 tablespoons lemon pepper (Tones brand)
2 tablespoons Willingham's W'HAM regular seasonin
2 teaspoons thyme, ground
1 cup apple juice
1 cup vegetable oil
2 tablespoons lemon pepper (Tones brand)

Recipe makes enough for 6 large chicken breasts. Brine the chicken breasts (I used Dan Gill's brine recipe) for 2 hours in the refrigerator. Remove breasts from brine and rinse in cold running water. Pat breasts dry on paper towels. Marinate breasts in the Italian dressing in the refrigerator for 30 minutes. Generously sprinkle on rub on both sides of breasts and under skin if possible. Let breasts sit in refrigerator for 1 hour. Smoke chicken breasts 240-250F with strong to medium flavor wood. Mop every 30 minutes on both sides. Remove from smoker when internal temperature in thickest part of breast reaches 155F, about 2 hours for the largest breasts. Note: smoked chicken will be pink even when it is done. Go by internal temperature, not color. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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