Anonymous Tue May 23 19:33:13 2006

***MARINADE***

1 cup Wishbone Italian dressing

RUB

8 tablespoon lemon pepper (Tones brand)

2 tablespoon Willingham s W HAM regular seasoning

2 teaspoons thyme, ground

***MOP***

1 cup apple juice

1 cup vegetable oil

2 tablespoon 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.