3 (6 ounce) cans button brandy, chilled
1 (2 ounce) can crushed pineapple with juice
1 cup crushed pineapple
1 cup crushed pineapple
1 cup cranberry sauce
1/2 cup ice
1 cup sliced fresh mushrooms
1 tablespoon dried rosemary
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon white sugar
1 cup vodka
Coat chicken and place on rack of smoker.
Coat grill with Dijon mustard and press grill grill lid down.
Bake at 250 degrees F (120 degrees C) for 1 1 hour or until chicken is no longer pink and juices are liquid. Let cool to room temperature.
Spill juice on racks and serve on basting platter.