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Started early in the day by heating a pint of water and adding 1.5 T. of my Chipotle powder...Lid on the pot and let it steep till cooled...No pics of the pot of water 
When cooled I stirred in 2 oz. of the MH Nekkid brine and let the strips swim for 6 hours...
Then I dried the chicken and smeared them with olive oil and breaded them with House Autry Medium Hot breading...Then I put the strips in the freezer for about an hour...Sets the breading and gives a good chill to the chicken...This helps to get the crust done before overcooking the chicken...
Smoked with cherry wood on the 14 in. WSM around 325 degrees...Only took an hour and they were at temp and looked like this...
Meanwhile I toasted some buttered sub rolls on a charcoal grill... Again... No pics...
And to make the wing sauce I stirred 1 T. Chipotle into 1/2 cup of vinegar...Brought this to a low boil...Strained the powder from the liquid and had a beautiful smokey hot red colored vinegar
Back in the hot pan, but not on the heat, I stirred in cold butter 1 T. at a time untill it wouldn't melt any more butter...No pics of this either 
Then on the toasted roll we put a layer of baby spinach, smeared that with Lena's homemade bleu cheese dressing, added and subtracted chicken strips till (thanks to the help of my daughter) we decided that one big strip made for the best picture...Then we started to drizzle the wing sauce on the chicken till it looked just right...
This is a different view than you saw before...Still looks good to me...
Then my girl built her sandwich with extra chicken and LOTS more sauce...
But I got no pics of that either...Hers wasn't as pretty but it had to be damn good
So thanks to everyone for your votes It was after all just a chicken sandwich...
When cooled I stirred in 2 oz. of the MH Nekkid brine and let the strips swim for 6 hours...Then I dried the chicken and smeared them with olive oil and breaded them with House Autry Medium Hot breading...Then I put the strips in the freezer for about an hour...Sets the breading and gives a good chill to the chicken...This helps to get the crust done before overcooking the chicken...
Smoked with cherry wood on the 14 in. WSM around 325 degrees...Only took an hour and they were at temp and looked like this...
Meanwhile I toasted some buttered sub rolls on a charcoal grill... Again... No pics...
And to make the wing sauce I stirred 1 T. Chipotle into 1/2 cup of vinegar...Brought this to a low boil...Strained the powder from the liquid and had a beautiful smokey hot red colored vinegar
Back in the hot pan, but not on the heat, I stirred in cold butter 1 T. at a time untill it wouldn't melt any more butter...No pics of this either Then on the toasted roll we put a layer of baby spinach, smeared that with Lena's homemade bleu cheese dressing, added and subtracted chicken strips till (thanks to the help of my daughter) we decided that one big strip made for the best picture...Then we started to drizzle the wing sauce on the chicken till it looked just right...
This is a different view than you saw before...Still looks good to me...
Then my girl built her sandwich with extra chicken and LOTS more sauce...
But I got no pics of that either...Hers wasn't as pretty but it had to be damn good So thanks to everyone for your votes
It was after all just a chicken sandwich...
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