Alabama white sauce chicken recipe from Master of the Grill, by America’s Test Kitchen.
Split and dry brine the chicken
- Remove the backbone of the chicken by cutting on either side of it with kitchen shears.
- Split the chicken in half by cutting down the breastbone with a sharp chef’s knife or some good kitchen shears.
- Combine salt, pepper, and cayenne until thoroughly mixed.
- Pat chicken dry with paper towels and apply dry rub to the chicken.
- Place the chicken in a rimmed metal baking sheet. Refrigerate the chicken, uncovered, overnight to dry brine.
Make the sauce
- Mix all the sauce ingredients in a bowl until smooth, about 1 minute. Cover and refrigerate for at least an hour, and up to 2 days.
Cook the chicken
- Remove the chicken from the refrigerator and prepare your smoker.
- Heat your smoker to maintain a temperature of 300°F (149°C). Use the air probe on your Smoke X2 to monitor the temps, setting the high-temp alarm to 325°F (163°C) and the low-temp alarm to 275°F (135°C).
- Barbecue expert Steven Raichlen recommends using hickory or pecan wood for this project.
- Place the chicken in the smoker.
- Place your Smoke X2‘s probe into the deepest part of one of the chicken breasts, avoiding the bone.
- Set the alarm temperature to track the chicken’s temperature on your Smoke X2. We recommend a pull temperature of 155°F (68°C), so set your high-temp alarm for that temperature.
- Close the lid and set a TimeStick® for 30 minutes. Spritz the chicken with apple juice every 15-30 minutes while it cooks.
- The chicken halves will take about 1-1/2 to 2 hours to cook.
- Toward the end of the cook, baste the chicken with about some of the white sauce. (You can even do this once the chicken has come to temp.)
- Once your Smoke X2’s meat alarm sounds, spot-check the chicken halves in multiple areas with a Thermapen to verify that 155°F (68°C) is the lowest temperature in the meat.
- If a lower temperature is found, replace the chicken’s probe to read the lowest temperature and continue cooking until it reaches 155°F (68°C).
- Remove the chicken from the grill once a lowest internal temperature of 157°F (69°C) is verified with a Thermapen.
- Brush again with the white sauce, cover with aluminum foil, and rest for 5-10 minutes.
- Serve the chicken with additional sauce and enjoy both the chicken and the praise.