White Sauce BBQ started in North Alabama and became world famous through the BBQ restaurant
Big Bob Gibson Bar-B-Q in the city of Decateur in Alabama established in 1925 and they are still serving customers which damn sure tells ya something!
It’s a bit different from ”ordinary” BBQ Sauces usually are vinegar and/or tomato based,
but I promise you, when you have tried this you are hooked. It just tastes soo good!!!
1 Chicken. Cut into pieces
1 Quart + ½ Cup Cold Water
¼ Cup Salt
¼ Cup Sugar
2 Tbsp Black Pepper
½ tsp Cayenne Pepper
Corn Oil for basting
4 Chunks of Cherry Wood
1 Cup Mayonnaise
6 tsp Lemon Juice
6 tsp Cider Vinegar
2 tsp Sugar
2 Oz (60grams) Horseradish shredded
2 tsp Black Pepper
1/8 tsp Cayenne Hot Pepper
Mix Water, Salt and Sugar to make a Brine. Put the Chicken pieces in a container,
pour over the Brine and put it in the fridge for 24 hours.
Take out and pour off the Brine. Mix the Black Pepper and Cayenne Pepper and rub
the Chicken pieces real well with it. Put pieces back in the fridge for 24 hours
Start up your Smoker for a 250F (125c) 3 hour smoke.
Put a thermometer in the thickest Chicken piece.
Brush the Chicken pieces with corn oil. Put them in the smoker, thigh pieces closest to the firebox
and breast pieces farthest from the firebox.
Smoke the Chicken with 4 chunks of Cherry Wood. First two, then another two.
Mix the Mayonnaise, Lemon Juice, Cider Vinegar, Sugar, Horseradish, Black Pepper
and Cayenne Pepper into a sauce.
Smoke the Chicken pieces up to 150F (75c) inside temperature then brush with Sauce.
When at 160F (80c) brush with the Sauce again. At 170F (85c) take off the Chicken.
Put the rest of the Sauce in a bowl and put the Chicken pieces in the bowl and coat with Sauce.
Let the Chicken rest in the Sauce for 10 minutes. Enjoy!!!