Smoked Chicken With Alabama White Sauce

• Smoked chicken
• 1 tablespoon garlic salt
• 1 tablespoon onion powder
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper
• 1 teaspoon chili powder
• 1 (5 lb) whole chickens, giblets removed
• 1 tablespoon vegetable oil
• Alabama White Sauce
• 2 cups mayonnaise
• 1/3 cup apple cider vinegar
• 2 tablespoons prepared horseradish
• 1 teaspoon ground black pepper

1. Smoked Chicken:
2. Soak mesquite wood chips in water for at least 30 minutes.
3. Preheat a smoker to 225-250 degrees.Sprinkle soaked mesquite chips over coals.
4. In a small bowl, combine garlic salt, onion powder, salt, pepper, and chili powder.
5. Rinse chicken and pat dry. Rub chicken with oil, and then sprinkle with garlic-salt mixture,.
6. Place chicken in smoker, and cook, with smoker lid closed, until meat thermometer inserted in the thickest portion registers 165 degrees, 3-4 hours. Remove from smoker, let chicken stand until cool enough to handle, approximately 30 minutes. Shred meat, discarding skin and bones. Serve with Alabama White Sauce.
7. Alabama White Sauce: Mix ingredients together in medium bowl. Cover, and refrigerate for up to 5 days.

chicken, garlic salt, onion powder, kosher salt, ground black pepper, chili powder, whole chickens, vegetable oil, white sauce, mayonnaise, apple cider vinegar, horseradish, ground black pepper

Taken from www.food.com/recipe/smoked-chicken-with-alabama-white-sauce-482955 (may not work)