Entree: United States – Southern United States – Smoked Chicken with Alabama White Sauce (Smoked whole chicken served with a tangy mayonnaise and vinegar based Alabama white barbecue sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 hrs

Additional 15 min

Total 4 hrs 30 min

Ingredients

- 1 whole chicken, about 4 lb (1.8 kg)
- 3 tbsp (45 ml) olive oil
- 1 tbsp (18 g) kosher salt
- 1 tbsp (12 g) packed brown sugar
- 2 tsp (6 g) smoked paprika
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 1/2 tsp (1 g) cayenne pepper
- 2 tbsp (30 ml) melted butter for basting
- 1 cup (240 ml) mayonnaise
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 g) prepared horseradish
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 g) kosher salt for sauce
- 1 tsp (2 g) freshly ground black pepper for sauce
- 1/2 tsp (1 g) cayenne pepper for sauce
- Wood chips for smoking such as hickory or apple, soak as directed by your smoker (amount as needed)

Instructions

1. Prepare the chicken by patting it dry and rubbing 3 tbsp (45 ml) olive oil all over. In a small bowl combine 1 tbsp (18 g) kosher salt, 1 tbsp (12 g) brown sugar, 2 tsp (6 g) smoked paprika, 1 tsp (2 g) black pepper, 1 tsp (2 g) garlic powder, 1 tsp (2 g) onion powder, and 1/2 tsp (1 g) cayenne pepper; rub this mixture evenly under and over the skin and on the cavity.
2. Preheat smoker to 225°F (107°C). If using wood chips, prepare them per manufacturer instructions for steady smoke.
3. Place the chicken breast-side up on the smoker grates. Smoke until the internal temperature at the thickest part of the thigh reaches 165°F (74°C), about 3 to 4 hours depending on your smoker and bird size. During the last hour baste occasionally with 2 tbsp (30 ml) melted butter.
4. While the bird smokes, make the Alabama white sauce: in a bowl whisk together 1 cup (240 ml) mayonnaise, 1/4 cup (60 ml) apple cider vinegar, 2 tbsp (30 ml) lemon juice, 2 tbsp (30 g) prepared horseradish, 1 tbsp (12 g) granulated sugar, 1 tsp (5 g) kosher salt, 1 tsp (2 g) black pepper, and 1/2 tsp (1 g) cayenne pepper until smooth. Taste and adjust vinegar, salt, or horseradish to preference. Refrigerate until ready to serve.
5. When the chicken reaches temperature, remove from smoker and tent loosely with foil. Rest 15 minutes to allow juices to redistribute.
6. Carve the chicken into portions or serve whole with a generous bowl of Alabama white sauce on the side for dipping and spooning over the meat.
7. Leftover sauce keeps refrigerated in an airtight container for up to 1 week.