To start, begin by splitting your chickens in half. Remove the backbone of both chickens, as if you were spatchcocking, Then use your kitchen shears or a sharp knife to cut down the breast bone, separating both sides.
Preheat your smoker to 300F and add your favorite fruit wood. I always like cherry wood for poultry as it is nice and sweet and gives a great color.
Lightly season both the skin side and meat side of your chicken halves, before placing meat side down on your smoker. Smoke for approximately one hour
After smoking for the first hour, lightly mop both sides of your chicken with olive oil, before flipping skin side down. Liberally season the meat side of the chickens with cracked black pepper.
Continue to smoke for about another hour until the chicken hits about 180F between the thigh and the chicken leg. Test the doneness of the chicken by gently twisting the bone of the drumstick. If it twists easily, the meat is ready to serve.
While the chicken cooks, prepare your Alabama White Sauce. In a large bowl add all ingredients and whisk together until well incorporated.
Once the chicken is ready, remove from the heat and allow to rest for 15-20 minutes. Dip the chicken into the Alabama White until it is sauced on all sides before carving into pieces.
Serve the chicken with extra sauce on the side for dipping.
