The trick is to smoke the meat and not make the meat smoke

BIG BOB GIBSON'S BAR-B-QUE CHICKEN

  Date: May 25, 2012
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Big Bob Gibson's restaurant has been in operation in Alabama since 1925. What sets this chicken apart from most BBQed chicken is the white BBQ sauce which was popularized by Big Bob Gibsons. The chicken prep was straightforward and simple. The chicken gets spatchcocked (butterflied) and seasoned with salt. It gets placed breast side up on the smoker which is set to 325 degrees (160C) and smoked for about 90 minutes using Hickory chunks. I usually use fruitwood such as Apple or Cherry with poultry. The hickory went very well with the chicken and sauce. I was careful to use less of it, since hickory is a strong flavored wood. Midway through the cook the chicken is brushed with olive oil & seasoned with black pepper on both sides. The chicken gets finished breast side down.

The chicken was pulled off the smoker at the 1:50 minute mark and brought inside. The chicken got cut in half and then gets dunked into the bowl. This is when I was in for a bit of a surprise. When th chicken emerged from the sauce, the sauce began to quickly roll off the chicken like water off a duck. I am not sure if this was from the olive oil I brushed on at the mid-point or not, but I couldn't do anything at this point. Fortunately I had reserved some of the sauce to use at the table and this provided a solution. I simply poured out a pool of the sauce and just dipped each piece of chicken in it as ate them. The chicken proved to be cooked perfectly, moist on the inside, with a crispy skin and a wonderful smoked taste from the Hickory chunks. The sauce was wonderful It was very tasty, with tangy and sweet overtones. It was very different than any other BBQ sauce I've tried. I want to make this again, but before I do I'd like to find out what was going on with the sauce not clinging to the skin. If anyone reading this knows the answer, please use the Contact Me link above and send me the solution.To anyone else interested in making this great dish, don't hesitate to do it. The issue was aesthetic and in no way affected the flavor.
Recipe Source:
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Big Green Egg Website
Big Bob Gibson's BBQ Book:
Big Bob Gibson's Bar-B-Que Chicken - Page 119
Big Bob Gibson's Bar-B-Que White Sauce - Page 218

Here’s a similar recipe from Men's Health website:

BIG BOB GIBSON'S HICKORYSMOKED CHICKEN WITH WHITE SAUCE.
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • Disposable Foil Tray
  • SR Wire Grid Grill Tray
  • Maverick ET-72 Remote Read Thermometer
  • SR 19" Locking Tongs