Lemon-pepper rub and mop for smoked chicken

Yield: 1 servings

Measure Ingredient
1 cup Wishbone Italian dressing
4 tablespoons Lemon pepper; (Tones brand)
1 tablespoon Willingham W'ham regualr seasoning
1 teaspoon Thyme; ground
1 cup Apple juice
1 cup Vegetable oil
2 tablespoons Lemon pepper; (Tones brand)

Brine chicken breasts (use recipe for Dan Gill's brine) for 2 hours. Remove breasts from brine and rinse in cold running water.

Marinate breasts in the Italian dressing for 2 hours.

Sprinkle on rub generously on both sides of breasts and under skin if possible.

Smoke chicken breasts 240-250F with heavy flavor wood until internal temperature in thickest part of breast is 155F.

Recipe by: Bill Wight

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