This Smoked Chicken with Alabama White Sauce recipe is a little messy, but worth it! @blackdog_bbq used a package of @bannerbutteratl bbq flavor to stuff underneath the skin to pack an extra flavor punch.
Ingredients for the chicken:
1 whole chicken
Meatchurch Holy Voodoo Rub (or desired rub)
1 package Banner Butter BBQ flavor
Ingredients for the sauce:
4 C mayonnaise
1/2 C apple cider vinegar
3 T horseradish
2 T lemon juice
2 T Meatchurch Holy Cow rub (or sub w/ 1:1 ration salt & Pepper
Ingredients for the Brine:
a few sprigs of thyme
1/2 cup sugar
1/2 cup salt
1 gallon of water
1. Combine sugar, salt, and water in a large pot over high heat and stir constantly until salt & sugar have thoroughly dissolved. Once this occurs, take the pot off the heat and cool to room temperature, adding the lemons & thyme. Once the brine is at room temperature, place the whole chicken in the pot with the brine and transfer it to the refrigerator to rest overnight.
2. Take the chicken out of the brine and pat dry. Once thoroughly dried, cut out the backbone with shears. Next, flip the chicken over and press down on the breasts to crack the breastbone (you can take this a step further and cut out the breastbone if desired). The chicken is now ready to be seasoned.
3. Add a package of Banner Butter BBQ underneath the skin of the breast and thighs (this is easiest when the butter has been sitting at room temperature so it is more pliable). Make sure to spread thoroughly underneath the skin for maximum flavor. Next, rub mayonnaise all over the chicken to act as a binder. Then season both sides of the chicken with the desired rub and allow to rest for 15 minutes. Preheat smoker to 225 degrees.
4. Once the smoker reaches 225 degrees and the rub has thoroughly adhered, place the chicken on the grill breast side up and let smoke for ~2-3 hours.
5. While the chicken is cooking, combine all ingredients for the sauce in a large bowl and mix thoroughly. Refrigerate until the chicken is ready to come off the grill.
6. Once the internal temperature of the chicken reaches 160 degrees in the thickest part of the breast, take the chicken off the grill (it will rise to 165 degrees during the rest — this helps prevent the chick from drying out). Dunk the chicken in the Alabama white sauce, then allow to rest for ~ 15 minutes (you can also brush the sauce onto the chicken if you prefer).
7. Carve, serve, and enjoy!