Smoked Chicken With White Sauce Recipe
Locally sourced poultry (including turkey!) cooked slowly in hickory-fired brick pits until tender and juicy.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Rub the whole chicken with olive oil, then season generously with smoked paprika, garlic powder, salt, and black pepper. Ensure the seasoning covers the entire chicken.
- 2
Prepare the Smoker
Preheat your hickory-fired brick pit or smoker to 225°F (107°C). Add hickory wood chips for smoke flavor.
- 3
- 4
Make the White Sauce
In a bowl, whisk together white vinegar, mayonnaise, Dijon mustard, buttermilk, Worcestershire sauce, and hot sauce until smooth. Adjust seasoning to taste.
- 5
Serve
Once the chicken is done smoking, remove it from the smoker and let it rest for 10 minutes. Carve the chicken and serve it with the white sauce on the side.