Directions
- Preheat your Pit Boss or pellet grill to 375°F
- Generously season both sides of the chicken breasts with Pit Boss Sweet Heat Rub
- Place the chicken breasts on the grill and cook for 6–8 minutes per side, or until they reach an internal temperature of 165°F
- Remove the chicken from the grill and shred it using the Pit Boss Meat Claws.
- Toss the shredded chicken with the Pit Boss Whiskey Barrel BBQ Sauce. Mix until all of the shredded chicken is coated and saucy.
- In a large bowl, combine the coleslaw mix with buttermilk, mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, onion powder, salt, and pepper.
- Toss until the slaw is evenly coated. Chill until ready to serve.
- Brush the cut sides of the brioche buns with melted butter.
- Place them on the grill, cut-side down, and toast for 1–2 minutes until toasted and golden.
- Layer the shredded chicken on the bottom half of each toasted brioche bun.
- Top with a generous helping of tangy buttermilk slaw.
- Finish by drizzling hot honey over top, place the top bun down and enjoy!
