Yield: 4 to 6 servings
Mesquite wood chips
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon chili powder
1(4- to 5-pound) whole chicken, giblets removed
1 tablespoon vegetable oil
Alabama White Sauce
1. Soak wood chips in water for at least 30 minutes.
2. Preheat a smoker to 225° to 250°. Sprinkle soaked mesquite chips over coals.
3. In a small bowl, combine garlic salt, onion powder, salt, pepper, and chili powder.
4. Rinse chicken and pat dry. Rub chicken with oil, and then sprinkle with garlic-salt mixture.
5. Place chicken in smoker, and cook, with smoker lid closed, until a meat thermometer inserted in the thickest portion registers 165°, 3 to 4 hours. Remove from smoker, and let stand until chicken is cool enough to handle, approximately 30 minutes. Shred meat, discarding skin and bones. Serve with Alabama White Sauce.