The customer service team is always listening, taking notes, and quantifying complaints to ensure our products are continually improved. Due to selling directly to you, the customer, via Amazon, we can use product reviews to help us improve our existing products or help further development of new products.
Hickory Smoked Chicken with Alabama White Sauce
INGREDIENTS
- Chicken, whole
- BBQ rub
- Mayonnaise
- Apple cider vinegar
- Brown sugar
- Cayenne pepper
- Horseradish
- Dijon mustard
- Black pepper
HOW TO MAKE HICKORY SMOKED CHICKEN WITH ALABAMA WHITE SAUCE
STEP 1:
To prep the chicken, use the spatchcock method. Remove the backbone using a pair of kitchen shears, then flip over and crack the breastbone. Split the chicken in half with a sharp knife.
STEP 2:
Season the chicken with your favorite BBQ rub. Insert a TempSpike Plus probe into the chicken meat to accurately monitor its internal temperature during the cooking process.
STEP 3:
Get your smoker up to 275°F (135°C), put in your chicken, and let it cook until it reaches an internal temperature of 165°F (74°C).
STEP 4:
For the Alabama White Sauce, add to a bowl mayonnaise, apple cider vinegar, brown sugar, cayenne pepper, horseradish, Dijon mustard, and black pepper. Mix together and let chill in the fridge.
STEP 5:
Once the TempSpike Plus tells you that the target temperature has been reached, remove the chicken from the smoker and let it rest.
STEP 6:
To apply the white sauce, you have the option of submerging the chicken entirely or drizzling it on top.
Tools You Need
