Summary
The recipe highlights a classic Southern smoked chicken paired with Alabama-style white barbecue sauce. It starts by seasoning a whole chicken with a simple spice blend of garlic salt, onion powder, salt, pepper, and chili powder, then coating it lightly with oil. The chicken is smoked low and slow over mesquite wood chips at 225°–250°F until it reaches 165°F, producing tender, smoky meat that is later shredded. The defining feature is the creamy white barbecue sauce made with mayonnaise, vinegar, horseradish, and pepper. The dish ends as a rich, tangy Southern favorite, often served in sandwiches or on platters.
Taste Of The South
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