Hickory Smoked Chicken with Alabama White Sauce
Last updated Feb 21, 2024
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Hickory Smoked Chicken with Alabama White Sauce
Serves: 2-4
Total: 2.5H
Prep: 30M
Cook: 2H
5.0
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Recipe Preparation
- Chicken, whole
- BBQ rub
- Mayonnaise
- Apple cider vinegar
- Brown sugar
- Cayenne pepper
- Horseradish
- Dijon mustard
- Black pepper
Recipe Instructions
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.
2
Season the chicken with your favorite BBQ rub. Insert a probe of the ThermoPro TP970 TempSpike Plus Wireless Meat Thermometer into the chicken meat to accurately monitor its internal temperature during the cooking process.
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).
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.
5
Once the TempSpike Plus tells you that the target temperature has been reached, remove the chicken from the smoker and let it rest.
6
To apply the white sauce, you have the option of submerging the chicken entirely or drizzling it on top.
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