-Start off by prepping the whole chicken and spatchcocking it. Remove the backbone and then flip and cut into the breast bone and flatten it out. Season the bird underneath and on the skin side.
-In a large bowl mix in the buttermilk, hot sauce and pickle juice. Add the spatchcock chicken and seal with plastic wrap. Place in the fridge for 12-24 hours.
-The next day, dry the chicken and wash off the buttermilk bath. Now season underneath with the chicken dry rub and then under the skin and on top of the skin.
-Have the smoker set and rolling at 300 degrees and add the apple wood chunks. Smoke until your bird reads 160 degrees.
-Remove from the smoker and break the chicken down and chop all the dark meat with the white meat. Place in a mixing bowl and season with the chicken dry run.
-Cut your slider roll in half and place the Bottom buns in the aluminum foil pan.
-Build the sliders in this order, Pizza sauce, basil, mozzarella and then the shredded chicken. Add the top buns and butter the top buns with a butter mixture of the chicken dry rub.
-Place in the smoker at 375-400 degrees for 12-15 mins, or when the buns are nice and toasted.
-Remove from the smoker and serve!
-Enjoy with family and friends!
