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.