Prep 1 hr
Cook 4 hrs
Smokey chicken served with spicy white BBQ sauce famous in Alabama. From Taste of the South magazine.
- 1 tablespoon garlic salt
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
- 1 teaspoon chili powder
- 1 (5 lb) whole chickens, giblets removed
- 1 tablespoon vegetable oil
Alabama White Sauce
- 2 cups mayonnaise
- 1⁄3 cup apple cider vinegar
- 2 tablespoons prepared horseradish
- 1 teaspoon ground black pepper
- Smoked Chicken:.
- Soak mesquite wood chips in water for at least 30 minutes.
- Preheat a smoker to 225-250 degrees.Sprinkle soaked mesquite chips over coals.
- In a small bowl, combine garlic salt, onion powder, salt, pepper, and chili powder.
- Rinse chicken and pat dry. Rub chicken with oil, and then sprinkle with garlic-salt mixture,.
- Place chicken in smoker, and cook, with smoker lid closed, until meat thermometer inserted in the thickest portion registers 165 degrees, 3-4 hours. Remove from smoker, let chicken stand until cool enough to handle, approximately 30 minutes. Shred meat, discarding skin and bones. Serve with Alabama White Sauce.
- Alabama White Sauce: Mix ingredients together in medium bowl. Cover, and refrigerate for up to 5 days.