North Alabama White Sauce BBQ Chicken
Smoked whole chicken basted and dunked in tangy mayonnaise-and-vinegar white sauce, the signature style born in Decatur, Alabama.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 560 kcal
Equipment
- •Smoker
- •Instant-read thermometer
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 40
- carbs
- 4
- protein
- 42
- calories
- 560
Instructions
- 1
Whisk the mayonnaise, vinegar, horseradish, black pepper, cayenne, sugar, and lemon juice together. Put the sauce in the refrigerator.
- 2
Season the spatchcocked chicken (split and flattened) generously with salt and pepper.
- 3
Set up your smoker for indirect heat at 250°F using hickory chunks.
- 4
Smoke the chicken skin-side up for about 2 to 2.5 hours. Cook until the internal temperature reaches 165°F.
- 5
Remove the chicken from the smoker. Immediately dip it into the white sauce or brush it on generously.
- 6
Let the chicken rest for 10 minutes. Carve into serving pieces.
- 7
Serve the warm chicken with extra white sauce on the side.
Chef's tips
Smoke over hickory at a steady 250°F. Dip the hot chicken into the white sauce right away so it soaks up the flavor, and keep extra sauce for serving.
Storage
Refrigerate leftover chicken and sauce separately up to 3 days.
Reheating
Reheat chicken loosely covered in a 300°F oven until warmed through, then sauce again.
Common mistakes to avoid
- •Using cold mayonnaise straight from the fridge, which can cause the sauce to separate.
- •Smoking the chicken past an internal temperature of 165°F, which dries out the meat.
Serving suggestions
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