Instructions: In a small bowl or glass jar with a lid, combine salt, black pepper, lemon-pepper, red pepper, chili powder, dry mustard, sugar, garlic powder, cinnamon and monosodium glutamate. Stir or shake to mix.

Lay a sheet of plastic wrap on the counter top; put chicken on plastic wrap.

Lightly rub each piece with about 1 1/2 tablespoons seasoning mix, rubbing more into the bony side. Wrap plastic around chicken. Wrap a second sheet around chicken or slip into a self-sealing plastic bag. Refrigerate at least 5 hours but no longer than 12 hours.

Start the cooker; bring temperature to 210 degrees. Cook chicken for 4 to 4 1/2 hours or until the thigh joint wiggles freely and the juices run clear.

To assure doneness, check temperature with an instant-read thermometer; it should be 160 to 170 degrees.

Remove chicken; sprinkle with remaining seasoning mix. Let rest for 15 minutes, loosely covered with foil, before serving.

Yield: 4 to 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.