The Alabama Smoked Pulled Chicken Sandwich
Chapter 4 — The Sandwiches & Plates
American barbecue has a quiet, often overlooked fifth pillar, and it lives in Northern Alabama. In 1925, Big Bob Gibson figured out that low-and-slow poultry needed protection from the long fire. His solution was a mayonnaise-based white sauce spiked with apple cider vinegar, horseradish, and a heavy hit of black pepper. It insulates the bird, cuts through the rendered fat, and marries beautifully with sweet applewood smoke. You don’t need a massive offset stick-burner to pull this off—just patience, a watchful eye on your dark meat temperatures, and the good sense to pull the meat rather than chop it.
Before you start
Prepare the apple juice brine the night before.
In a large container, whisk the quart of apple juice, quart of water, half cup of kosher salt, and quarter cup of brown sugar until the solids dissolve. Submerge the spatchcocked chicken, cover, and refrigerate for 4 to 12 hours to protect the lean muscle fibers.
Mix the authentic white sauce.
Combine the mayonnaise, apple cider vinegar, half cup of apple juice, horseradish, black pepper, lemon juice, kosher salt, and cayenne. Whisk vigorously until the emulsion holds, then transfer to a jar and refrigerate for at least 4 hours to let the pungent compounds bloom in the fat.
Ingredients
- apple juice1 qt
- water1 qt
- kosher salt1/2 cup
- dark brown sugar1/4 cup
- whole chicken1 large
- olive oil2 tbsp
- BBQ rub1/4 cup
- applewood chunks3 large
- mayonnaise2 cup
- apple cider vinegar3/4 cup
- apple juice1/2 cup
- prepared horseradish2 tsp
- coarse black pepper2 tsp
- fresh lemon juice2 tsp
- kosher salt1 tsp
- cayenne pepper1/2 tsp
- soft potato rolls6 med
- dill pickles1 cup
- liquid smoke1 tbsp
- chicken broth1/4 cup
Method
- 01
Dry and rub the bird.
Remove the chicken from the brine and pat it thoroughly bone-dry with paper towels, as moisture is the enemy of a good bark. Brush lightly with oil and apply the BBQ rub generously to all sides, taking care to massage some of the seasoning directly onto the meat under the skin.
- 02
Fire up the smoke.
Prepare your smoker or kettle for a low-and-slow 275°F cook using applewood. If confined to a kitchen oven, preheat to 300°F, pour the liquid smoke and chicken broth into the bottom of a deep roasting pan, place the chicken inside, and cover tightly with heavy-duty foil to steam-braise.
- 03
Manage the dual temperatures.
Smoke the chicken until the thickest part of the breast reaches 165°F and the dark meat reaches 180°F to 185°F. If the breasts finish early, sever and remove them; the thighs must reach at least 180°F to melt the collagen so they pull effortlessly.
- 04
Rest the meat in a faux Cambro.
Remove the chicken from the cooker, wrap it tightly in aluminum foil, and place it in an empty, insulated cooler or unlit oven for at least 45 minutes. Poultry doesn't stall like brisket, but it still demands a rest for the muscle fibers to relax and reabsorb their juices.
- 05
Pull and baptize the chicken.
Discard the bones and use two forks or gloved hands to shred the meat into thick, rustic strands—always pull, never chop. For a true Alabama touch, finely mince the smoked skin and toss it back in, then pour one cup of the white sauce over the piping hot meat and toss vigorously.
- 06
Build the sandwich.
Pile the sauced, pulled chicken generously onto the toasted potato rolls. Drizzle with an additional spoonful of white sauce and crown with cold, crisp dill pickles.
Notes
The Kettle Snake Method.
If you are using a basic Weber kettle, set up a charcoal snake to maintain a steady 275°F. Line unlit briquettes around the edge in a 'C' shape (two wide, one on top), place a water pan in the center, and light 8 to 10 coals at one end. Place applewood chunks along the first half of the snake; it will burn like a slow fuse for hours.
The Sauce Texture.
Authentic Alabama white sauce is supposed to be surprisingly thin. It is designed to act as a basting liquid and a dressing that runs off the chicken, leaving a translucent, highly peppery coating behind, rather than acting like a thick mayonnaise spread.
From Cook BBQ at Home.