Preheat an outdoor smoker to 250 degrees F (120 degrees C). Add hickory and apple wood chips according to manufacturer’s instructions.
Rub cauliflower head with olive oil and season with seasoned salt and pepper.
Place on the rack of the preheated smoker and smoke until tender, about 2 hours.
Whisk mayonnaise and barbeque sauce together in a small bowl until smooth.
Transfer cauliflower to a serving dish. Drizzle mayo mixture over top before serving.
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