🔥🐔 Smoked Chicken with Alabama White Sauce! 🐔🔥

My latest creation features a perfectly smoked chicken, seasoned with Boudreaux's Fire and Smoke and Low and Slow, then slathered with the most delicious Alabama white sauce made with Blue Plate Mayo. This tangy and creamy sauce brings the whole dish together for a mouthwatering experience!

Ingredients

Chicken

• 1 whole chicken, cleaned and halved
• Blue Plate Mayo
• Boudreaux's Fire and Smoke seasoning
• Boudreaux's Low and Slow seasoning

Sauce

• 1-1/4 cups Blue Plate Mayo
• 1/2 cup apple cider vinegar
• 1 tbsp Creole mustard
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• Boudreaux's Lil Bit Better Creole seasoning

Directions

1. Prepare Chicken: Clean the chicken and remove any extra skin. Split it in half.
2. Season Chicken: Spread Blue Plate Mayo on both sides of the chicken and season with Boudreaux's Fire and Smoke and Low and Slow seasonings.
3. Smoke Chicken: Place the chicken on an indirect smoker set at 325°F for 1-1/2 hours.
4. Make Sauce: Mix all ingredients for the sauce in a bowl until well combined.
5. Apply Sauce: Once the chicken reaches 155°F on the breast, apply a coating of the sauce.
6. Continue Cooking: Continue cooking until the breast reaches 160°F. Remove from heat and let rest until the internal temperature reaches 165°F.
7. Serve: After resting for 20-25 minutes, you can apply more sauce and carve the chicken.