Smoked Chicken With Alabama White Sauce
- Ready In:
- 5hrs
- Ingredients:
- 11
- Serves:
-
4
ingredients
-
Smoked chicken
- 14.79 ml garlic salt
- 14.79 ml onion powder
- 14.79 ml kosher salt
- 9.85 ml ground black pepper
- 4.92 ml chili powder
- 2267.96 g whole chickens, giblets removed
- 14.79 ml vegetable oil
-
Alabama White Sauce
- 473.18 ml mayonnaise
- 78.78 ml apple cider vinegar
- 29.58 ml prepared horseradish
- 4.92 ml ground black pepper
directions
-
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.
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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri