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5 from 1 vote

Alabama White Sauce Chicken on the Big Green Egg

This recipe for Alabama White Sauce Chicken on the Big Green Egg will change the way you cook chicken on a Big Green Egg forever!
Prep Time1 day
Cook Time1 hour 10 minutes
Course: Main
Cuisine: American, BBQ
Keyword: Alabama White Sauce, Big Green Egg, chicken, Lane's BBQ, Smoked
Servings: 4 people

Equipment

  • 1 Big Green Egg

Ingredients

  • 1 Whole chicken Split in half
  • 3 cups Buttermilk
  • 1 cup Pickle juice
  • 2 Tbsp Lane's BBQ Spellbound Rub
  • 1 Bottle Lane's BBQ Sorta White Sauce

Instructions

  • Cut the chicken in half by removing the backbone and splitting the chicken in half between the breasts. 
  • Now in a large bowl, add 3 cups of buttermilk, 1 cup of pickle juice, and 2 tablespoons of rub.
  • Add the chicken halves, to your Cambro pan and cover with the brine. Place in to the fridge overnight.
  • The next day get your @biggreenegg setup for raised direct cooking using your EGGspander base and top. Add some wood chips and preheat to 325°F. 
  • Remove the chicken from the brine and pat it dry. Generously apply Lane's BBQ Spellbound on both sides of the chicken. 
  • Place the chicken halves, skin side up, on the top rack of the EGGspander so it is raised high in the Big Green Egg.
  • Smoke until the internal temperature reaches 165° F. This will take about 1 hour. 
  • Pour a bottle of the Lane's BBQ Sort White sauce in a pan and add the chicken halves. Make sure the chicken halves are fully covered in the sauce.
  • Return the chicken to the Big Green Egg for an additional 10 minutes. This will set the sauce and make this yardbird look amazing! 
  • Remove the chicken from the Big Green Egg. Let it rest for a few minutes before serving. Serve it with warm cornbread and a side of pickles leftover from the jar used in the brine.