When I first got an electric smoker, this was the first recipe I tried and it’s still my favorite.
Smoked Alabama White Sauce Chicken
- 12-18 Chicken Drumsticks or use thighs or any other chicken pieces
- Dry Rub
Alabama White Sauce
- 2 cups mayonnaise
- 1/2 cup apple cider vinegar
- 1/4 cup ground black pepper
- 1 tsp cayenne pepper
- Dry off chicken with paper towels and place in a pan in the fridge uncovered for several hours
- Mix up mayo, vinegar, black pepper and cayenne in a bowl
- Separate half the sauce and set aside for later
- Coat chicken with white sauce and then with dry rub and place in a pan to prevent mess
- Smoker should be preheated around 225-240°F
- Place chicken directly on smoker grate with a little space around them so smoke can flow
- Smoke for about 30 minutes at 225-240°F
- After 30 minutes brush with some of the remaining white sauce and continue to cook. If you can increase the temperature to around 275-300°F do so.
- About every 15 minutes brush the chicken with white sauce. Try to minimize the time the smoker is open so that it doesn't loose as much heat.
- Cook until the internal temperature reaches at least 165°F but preferably 180°F. Because of the door being opened regularly it may take longer than usual, 2+ hours at least.
Avoid adding water to a water pan for this recipe, it’s better to have a dry smoke for the outer crust.