Preparation:
Rinse and dry breast.
Heat honey, sherry and butter in saucepan. Remove from heat and add lemon juice and salt.
Pour over breast and let stand, covered, in fridge 3-5 hrs.
Place on grid and baste. Baste once again when almost done.
7 lbs. charcoal, 4 quarts hot water, 2 wood sticks, and smoke 3-4 hrs.
Add hot water to pan if needed. |
