Instructions: Chile-heads, add whatever hot stuff you want to jazz them up.

Rinse and dry breast. Heat honey, sherry and butter in saucepan. Remove from heat and add lemon juice and salt. Poiur 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 qts hot water, 2 wood sticks, and smoke 3-4 hrs. Add hot water to pan if needed.

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