Smoked Lemon Pepper Brined Chicken on the Gravity Series 560

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar richness.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are less expensive and still flavorful.

Prepare a one gallon plastic bag.

Add about a half a gallon of cold water to the bag. If water is not cold, add a cup of ice.

Pour in one cup of lemon pepper brine (7 ounces).

Mix the brine in the bag.

Place the whole chicken into the bag and completely submerge it in the brine.

Close the bag tightly, ensuring to remove as much air as possible.

Place the bag in a pan to catch any leaks.

Put the chicken breast side down in the bag.

Refrigerate the chicken overnight for brining.

The next day, remove the chicken from the brine and give it a quick rinse to remove excess brine.

Flip the chicken over and season the back side with additional lemon pepper.

Season the inside cavity of the chicken with lemon pepper as well.

Smoke the chicken at 225 degrees Fahrenheit for 4 hours.

Once cooked, carve the chicken by pulling off the leg first, then the wing, and finally slicing down the center of the breast.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens