Smoked Pulled Buffalo Chicken Sliders w. Pineapple & Mango Coleslaw

You have got to make these chicken sliders! The rich and smoky flavor, with a giant kick from the Buffalo sauce is what makes it so great. It's not hot and spicy, it just tastes great. The chicken turns out nice and tender - totally worth the wait after several hours on the smoker. The cold and refreshing coleslaw comes as a wonderful tangy break from the heavy meat. Perfect for a summer get together in your backyard. 

Dry rub:
4 chicken breasts (or thighs, but that will be a bit tougher to pull apart)
2 tsp salt
1 tsp coarse black pepper
1 tsp paprika
1 tsp dry parsley
1.5 tsp mesquite liquid smoke
Rub the seasoning well into the chicken. Simple as that! Now throw it on the smoker!

Every 15 min - brush on a layer of Frank's Red Hot Buffalo style sauce. Make sure it's the Buffalo kind, it makes a world of difference in flavor.

After 2 hours of smoking the chicken, use a spray bottle to spritz on some Martinelli's apple juice.
Do this once more 1 hour later.

For my smoker it takes 3 hours and 20 minutes for the chicken to be done. But every smoker is different so don't go completely by that. Any kind of poultry should be served and taken off the smoker at 165 F so get yourself a meat thermometer if you want to be certain that it's done.

Vinaigrette based Coleslaw:
1/2 shredded green cabbage, wash and peel off the outer layer
1 cup shredded red cabbage, wash and peel off the outer layer
1 grated carrot  - I like to use a whole carrot but some people prefer less
1/4 cup apple cider vinegar
1 tsp sugar
1/4 cup olive oil
1 tbsp stone ground mustard
1 cup crushed pineapple
1 cup cut up mango
Put the coleslaw in the fridge over night and it will taste even better!

Putting the sliders together:
You will need 5 Hawaiian style slider buns.
Chop up the chicken in fine pieces. Pour 1/2 cup of Frank's Red Hot Buffalo style sauce and stir it together.
Add a dash of mayo on each bun.
Then add a thick layer of the smoked chicken.
Put a few sliced pickles on top and close the bun.