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Ingredients
- 1 c. mayonnaise
- 1/2 c. white vinegar
- 1 Tbsp. lemon juice
- 1 tsp salt
- 1 tsp freshly-grnd black pepper Hickory wood chips
- 2 whl chickens - (2 1/2 lbs ea)
- 1 tsp salt
- 1 tsp freshly-grnd black pepper
- 2 x lemons cut in half
Directions
- Stir together first 5 ingredients; cover and refrigerate8 hrs.
- Soak wood chips in water at least 30 min.
- Prepare charcoal fire in smoker; let burn 15 to 20 min.
- Rinse chickens, and pat dry. Sprinkle each chicken with 1/2 tsp. salt and 1/2 tsp. pepper. Place 2 lemon halves into the cavity of each chicken.
- Drain chips, and place on coals. Place water pan in smoker; add in water to depth of fill line. Place chickens on lower food rack; cover with smoker lid.
- Cook 1 hour and 30 min to 2 hrs or possibly till a meat thermometer inserted into thickest portion registers 180 degrees. Serve chicken with sauce.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 364g | |
| Recipe makes 8 servings | |
| Calories 874 | |
| Calories from Fat 625 | 72% |
| Total Fat 69.71g | 87% |
| Saturated Fat 16.52g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 943mg | 39% |
| Potassium 611mg | 17% |
| Total Carbs 1.11g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.39g | 0% |
| Protein 57.45g | 92% |
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