- 2 lb boneless skinless chicken breasts
- Sweetwater Spice Tres Chiles Fajita Bath Brine
- 3 Eyz BBQ Rub
- 1 lb cooked, diced bacon
- 6 oz cream cheese
- 12 Hawaiian rolls
- For the firecracker sauce:
- 1/2 cup brown sugar
- 1/2 cup Wing-Time Buffalo Sauce Medium
- 2 tsp apple cider vinegar
Place the thighs in a zip top bag or small Briner Bucket. Mix the Sweetwater Spice Tres Chiles Fajita Bath Brine with water according to the guidelines on the bottle. Place the brine mixture in the bag/bucket with the chicken. Brine the thighs in the refrigerator for one hour.
Preheat your Kamado Joe Classic Joe to about 400ºF, set up for indirect grilling.
Remove the thighs from the brine and place on a cutting board. Remove excess moisture on the surface of the thighs with a paper towel. Season with 3 Eyz BBQ Rub. Grill until the internal temperature reaches 165ºF. Remove from the grill. Shred the meat by hand, or using forks.
Whisk together the ingredients for the firecracker sauce. Warm in a saucepan to dissolve the sugar. Add the shredded chicken to the pan to warm and coat.
Split the rolls in half, like a burger bun. Spread the bottom buns with cream cheese. Top with the diced cooked bacon, then the chicken, then the top bun.