Add Perfect Mix Pellets to your smoker and set temp to 250 degrees.
Place beer in beer can holder. Set chicken in beer can holder.
Place in smoker and cook until internal temperature of breast reaches 165 degrees and dark meat reaches 175 degrees.
While chicken is smoking, prepare the coleslaw. Add coleslaw mix in a bowl and add 1/2 cup of mayonnaise, 1/2 cup sour cream, a pinch of salt, a pinch of pepper, and mix. Place coleslaw in the fridge.
When chicken reaches recommended temperatures, remove from smoker and let the chicken rest for 15-20 minutes.
After 15-20 minutes, when the chicken is cool enough to handle, pull the chicken from bones and hand shred into bite size pieces.
Your sandwich is ready to build. Add pulled chicken on bun, coleslaw, and top off with your favorite BBQ sauce.