COOK IT.
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!