Smoked Alabama White Sauce Chicken

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.  

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