Alabama BBQ Chicken with White Sauce

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 which usually have vinegar and/or tomato based sauces, 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 Hot Pepper

1 Cup Mayo

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

Corn Oil for basting


Mix water, salt and sugar for a brine. Put chicken in container, pour on brine and put in fridge for 24 hours


Take out pour off the brine. Mix Black Pepper and Cayenne Pepper and rub the chicken real well with it. Put back in fridge for 24 hours


Start smoker set up for 250F


Put a thermometer in the chicken. I put one in a breast part and one in a thigh part.


Brush chicken with corn oil. Put in the smoker, thighs closest to the firebox and breast parts the other way.


Smoke with 4 chunks of Cherry Wood


Mix Mayo, Lemon Juice, Cider Vinegar, Sugar, Horseradish, Black Pepper and Cayenne Pepper into a sauce


Smoke Chicken parts up to 150F innertemp. Then brush with Sauce


At 160F brush with sauce again


At 170F take off the chicken.


Put the rest of the sauce in a bowl.


Put chicken in bowl to coat one side with sauce. Let rest for 10 minutes.


Turn chicken and coat the other side with sauce. Let rest 10 more minutes.


Serve with a lot of sauce poured over chicken.