White BBQ Chicken

Instructions

1. 1

   Prepare the White BBQ Sauce

   In a large bowl, whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, black pepper, cayenne, salt, and sugar until smooth. Refrigerate for at least 1 hour to let flavors meld. Reserve half for serving.

2. 2

   Prepare the Chickens

   Remove giblets and pat chickens dry with paper towels. Spatchcock the chickens by removing the backbone and pressing flat, or leave whole. Rub with olive oil and season generously with salt, pepper, paprika, and garlic powder.

3. 3

   Set Up Your Smoker

   Prepare your smoker for indirect cooking at 275°F. Add hickory or applewood chips for authentic Alabama flavor. Place a drip pan under the grates to catch drippings.

4. 4

   Smoke the Chicken

   Place chickens skin-side up on the grate over the drip pan. Close the lid and maintain temperature at 275°F. Smoke for 2.5 to 3 hours, or until internal temperature reaches 165°F in the thickest part of the thigh.

5. 5

   Baste During Cooking

   During the last 30 minutes of cooking, baste the chickens with white BBQ sauce every 10 minutes. This builds layers of tangy flavor on the skin.

6. 6

   The Traditional Dunk

   In true Alabama fashion, when the chicken is done, carefully dunk the entire bird into a large container of white BBQ sauce, coating it completely. This is the signature Big Bob Gibson technique.

7. 7

   Rest the Chicken

   Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute and the sauce to set slightly on the skin.

8. 8

   Carve and Serve

   Carve the chicken into pieces - legs, thighs, wings, and breast portions. Arrange on a platter and serve with extra white BBQ sauce on the side.

9. 9

   Serve with Traditional Sides

   Serve the white BBQ chicken with soft white bread for making sandwiches, tangy coleslaw, and plenty of dill pickles. The contrast of flavors is quintessentially Alabama.