Description

Juicy, slow-smoked chicken finished with a tangy, creamy Alabama white sauce that balances bold smoke with sharp, refreshing flavor for a standout barbecue-style main dish.

Ingredients

1–2 whole chickens

1.75 cups Sweet Carolina Blonde Rub

3 cups mayonnaise

1.25 cups apple cider vinegar

3 tablespoons prepared horseradish

3 tablespoons brown sugar

2.5 tablespoons Dijon mustard

Juice of 1 lemon

2.5 teaspoons cayenne powder

2 teaspoons black pepper

Kosher salt, to taste

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Instructions

Using a sharp knife, split each chicken by removing the backbone, then remove the breast bone and cut into halves.
Season the chicken generously on all sides with the Sweet Carolina Blonde rub.
Preheat the smoker to 275°F and add wood chips or chunks if desired.
Place the chicken in the smoker and cook for 2–2.5 hours until internal temperature reaches 175°F.
Remove the chicken from the smoker and let it rest briefly.
In a bowl, mix mayonnaise, apple cider vinegar, horseradish, brown sugar, Dijon mustard, lemon juice, cayenne, black pepper, and salt until smooth.
Dip or glaze the chicken with Alabama white sauce just before serving.

Notes

Add more or less cayenne to adjust heat level.

Hickory or applewood work well for smoking.

Make the sauce ahead of time for deeper flavor.

Serve sauce fresh rather than during smoking.

Prep Time: 30 minutes
Cook Time: 2 hours
Category: Main Dish
Method: Smoking
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 540
Sugar: 6g
Sodium: 820mg
Fat: 38g
Saturated Fat: 7g
Unsaturated Fat: 29g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 0g
Protein: 40g
Cholesterol: 145mg