Start by removing the backbones from Whole Chicken (2).
Coat the chickens with Vegetable Oil (to taste) and season with Swine Life Mississippi Grind Rub (to taste).
On the bottom of the smoker in 2 tuning plates add 3 cans of Beer (48 fluid ounce) per plate.
Lay the chickens in the smoker and setup thermometers to measure the internal temperatures of the chickens.
Smoke the chickens at 350 degrees F (175 degrees C) until internal temperatures hit 165 degrees F (73 degrees C). While chicken is still smoking, in the last 20 minutes or so, apply Barbecue Sauce (to taste) on top.
Once the internal temperature of the chicken reaches 165 degrees F (73 degrees C) remove and place in a large pan.
Let chicken rest for a little while, then pull and debone the chicken. Add some Swine Life Mississippi Grind Rub (to taste) and mix into the pulled chicken.
Spread Mayonnaise (to taste) on Toasted Brioche Hamburger Bun (to taste). Add the pulled chicken, Barbecue Sauce (to taste), Coleslaw Mix (to taste) and Dill Pickle (to taste). Serve with your favorite sides and enjoy!