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Chicken with White Barbecue Sauce

Yield Makes 8 servings


  • 1 cup mayonnaise
  • 1/2 cup white vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Hickory wood chips
  • 2 (2 1/2-pound) whole chickens
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 lemons, cut in half

How to Make It

  1. Stir together first 5 ingredients; cover and chill 8 hours.

  2. Soak wood chips in water at least 30 minutes.

  3. Prepare charcoal fire in smoker; let burn 15 to 20 minutes.

  4. Rinse chickens, and pat dry. Sprinkle each chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place 2 lemon halves into the cavity of each chicken.

  5. Drain chips, and place on coals. Place water pan in smoker; add water to depth of fill line. Place chickens on lower food rack; cover with smoker lid.

  6. Cook 1 hour and 30 minutes to 2 hours or until a meat thermometer inserted into thickest portion registers 180°. Serve chicken with sauce.