🍖Smoker BBQ
Smoked Chicken with Alabama White Sauce
North Alabama style: smoked chicken dunked in a tangy mayonnaise-and-vinegar white sauce. Big Bob Gibson's legacy.
20 min
Prep
3 hr
Cook
Medium
Difficulty
7
Ingredients
4
Steps
Ingredients
Servings
- 4 chicken thighs or 1 spatchcocked half chicken
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic granules
- 1 portion Alabama white sauce (see separate recipe)
- Pecan or apple wood
Method
- 1
Pat the chicken dry and season with the salt, pepper, paprika and garlic.
- 2
Smoke at 130°C (275°F) over pecan until the internal temperature reaches 74°C (165°F) and the skin is bronzed — about 2½–.
- 3
While still hot, dunk or brush the chicken generously in half of the white sauce.
- 4
Rest and serve with the remaining sauce for dipping.
Notes
- The hot-chicken-meets-cold-sauce dunk is the whole point — don't skip it.
- White sauce also makes a superb dressing for slaw or a sandwich.