In this recipe, I use a very basic Alabama white sauce recipe on smoked chicken drumsticks. This particular variation was sent to me by a reader a few years ago. It is simple and delicious.. just the way I like it.
Course Entree
Cuisine Hot Smoking
Prep Time 15 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours15 minutesminutes
Servings 6
Author Jeff Phillips
Ingredients
12-18chicken drumsticksthighs also work well
1cupJeff's Original rub
Alabama White Sauce
2cupsMayonnaise
½cupApple cider vinegarj
¼cupBlack pepperfinely ground
1tspCayenne Pepper
Instructions
Rinse chicken drumsticks with cold water and pat dry with a paper towel.
Place chicken on a wire rack or sheet pan and place in fridge for several hours to help dry the skin. This helps to ensure a better texture in the finished skin.
While the chicken is drying, mix up the Alabama white sauce. Mix until smooth and refrigerate until needed.
Once you are ready to season the chicken, brush some of the Alabama white sauce onto the chicken then coat the outside of the chicken with Jeff's original rub. This can be done the night before or 8-10 hours in advance if desired.
Setup your smoker for cooking at 250-275°F (121-135°C) using indirect heat. If your smoker has a water pan, leave it dry if possible to reduce humidity and help the chicken skin to end up with a better texture.
Place the chicken on the smoker grate and let it smoke with a mix of maple, cherry and hickory or whatever smoking wood you have available. Leave the chicken alone for about 30 minutes.
Now we will begin brushing the Alabama white sauce on the chicken every 15 minutes until it is finished cooking.
When the chicken reaches 180°F (82°C) as measured by an accurate meat thermometer, it is finished and should be removed from the smoker.
Serve immediately with more white sauce for dipping.
Notes
If you are using a pellet smoker, set it up initially for cooking at 225°F (107°C) for some good smoke action. Then, after 30 minutes, crank it up to 250-275°F (121-135°C) to finish.