If you ask any of my friends or family to describe me, they’d probably say BBQ. Cooking and eating smoked meats are two of my favorite things, but when I’m not at the smoker, I love diving into regional traditions. One of the most unique regional styles in the country is Smoked Chicken with Alabama White Sauce, a tangy, mayonnaise-based BBQ staple that completely changes the game.
What is Alabama White BBQ Sauce?
Unlike traditional tomato- or mustard-based BBQ sauces, Alabama White Sauce relies on a base of mayonnaise and apple cider vinegar. It delivers a sharp, creamy, and peppery punch that pairs perfectly with rich smoked poultry. Beyond chicken, it makes an incredible dip or dressing for grilled vegetables, especially grilled carrots.
The History of Alabama White Smoked Chicken
Alabama White Sauce was created in 1925 by Big Bob Gibson in Decatur, Alabama. What started as a backyard experiment grew into a world-famous barbecue empire. Today, led by pitmaster Chris Lilly, the Big Bob Gibson team boasts five Grand Champion titles at the Memphis in May World Championship Barbecue Cooking Contest.
Tips for Smoking Chicken Leg Quarters
While this sauce works on almost any cut, from whole spatchcock chicken to smoked chicken wings, chicken leg quarters are ideal. The dark meat stays juicy at high smoker temperatures, and the skin absorbs the smoke without drying out. If you're trimming your own meat, saving quarters from butchering whole chickens is the most cost-effective way to prepare this dish.
Wood Choice: Use mild fruitwoods like apple or cherry. They give the chicken a rich mahogany color and a subtle sweetness that balances the tang of the vinegar and horseradish without overpowering the meat.
Smoker Temperature & Target Internal Temp: Smoke at 275°F. While chicken breast is done at 165°F, dark meat like leg quarters reaches peak tenderness between 175°F and 180°F. Pushing to this range allows the connective tissues and fat to fully render, giving you pull-apart tender meat with bite-through skin.
Frequently Asked Questions
How long does Alabama White Sauce last in the fridge?
Because of the vinegar content, homemade white BBQ sauce will keep in an airtight glass jar or squeeze bottle in the refrigerator for up to 2 weeks. Simply give it a quick whisk or shake before using if natural separation occurs.
Can you brush Alabama White Sauce on while smoking?
It's best to avoid applying mayonnaise-based sauces over direct heat while cooking, as high temperatures can cause the fat in the emulsion to split. Dunk, glaze, or spoon the sauce over the chicken immediately after pulling it off the smoker.
Smoked Chicken with Alabama White Sauce
Ingredients
- 3-4 Chicken Leg Quarters
- 1 cup Mayo
- ½ cup Apple Cider Vinegar
- ¼ cup horseradish
- ¼ cup Classic BBQ Rub
- 1 TBS Worcestershire Sauce
- 1 TBS Hot Sauce (such as Frank's RedHot or Crystal's)
- ½ TBS kosher salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne
- ½ teaspoon msg (optional, for added savory depth)
Instructions
- Preheat the Smoker: Set your smoker to 275°F (135°C) using fruitwood or hickory wood (apple or cherry works exceptionally well with poultry).
- Prep the Chicken: Pat the chicken leg quarters dry with paper towels. Season all sides liberally with 2 tablespoons of the Classic BBQ Rub.
- Mix the Sauce: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, horseradish, remaining BBQ rub, Worcestershire sauce, hot sauce, kosher salt, paprika, garlic powder, onion powder, cayenne pepper, and MSG until completely smooth. Set aside.
- Smoke the Chicken: Place the chicken quarters directly on the smoker grates. Smoke at 275°F for 60 to 75 minutes, until an instant-read thermometer registers 175°F to 180°F in the thickest part of the thigh (dark meat benefits from higher internal temperatures to render fat and break down connective tissue).
- Sauce and Serve: Remove the chicken from the smoker. Immediately dunk each piece completely into the Alabama white sauce or pour it generously over top. Allow the chicken to rest for 5 minutes before serving so the heat pulls the sauce into the skin.
- Enjoy and be sure and tag me on social media with your cook. @ilovemeatdotcom
When you ask for horseradish, are you saying to use raw, grated horseradish, horseradish sauce, or prepared horseradish in vinegar & salt?
Hello Christine, I usually use prepared horseradish but if you like it super spicy you can certainly use freshly grated horseradish.