Step 1

For the dry rub: Combine the garlic powder, pepper, salt and brown sugar in a bowl.

Step 2

For the brine: Combine the brown sugar, peppercorns, salt and bay leaves in a bowl.

Step 3

For the pickled onions: Combine the vinegars in a container, then add the onions and let sit, refrigerated, for 24 hours.

Step 4

For the chipotle mayo: Blend the mayonnaise and chipotles together.

Step 5

For the chicken Rodrigo: Add the chicken to the brine and let sit, refrigerated, for 2 days.

Step 6

Remove the chicken from the brine, then pat the chicken dry and rub with the dry rub.

Step 7

Put the chicken into a smoker at 225 degrees F until cooked through, 2 to 2 1/2 hours.

Step 8

Pull the chicken and portion it for the sandwiches. Top the toasted buns with the pulled chicken, chipotle mayo and pickled onions and serve!