BBQ pulled chicken sandwich

Mix the dry rub spices together; taste and adjust.

Cut a slit in the side of each piece of chicken so the seasoning gets in.

Rub oil all over the chicken, front and back.

Sprinkle the dry rub all over, including into the slit, and let sit at least 30 minutes.

Smoke on the 'trigger' (as transcribed) at 225 degrees on the super smoke setting, spritzing with apple juice every 30 minutes, until the internal temperature reaches 165 degrees.

Remove, cover with foil and rest at least 15 minutes.

Shred the chicken.

Drizzle with hot honey, add barbecue sauce and mix until the chicken is coated.

Return to the 'trigger' at 400 degrees for 15 minutes.

Spread barbecue sauce on the bread, top with the chicken, pepper jack cheese and onion, and close the sandwich.