Tim and Lisa’s Lemon Pepper Chicken Recipe



½ cup + 2 tsp lemon pepper
1 quart cold water
1 fresh or frozen whole chicken (3½ lbs) or 2 Cornish game hens (each 1½ lbs), thawed if frozen
Suggested wood chips: Mesquite


  1. 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.
  2. Preheat smoker to 225°F.
  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 165°F.

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