Pulled Chicken Sandwiches

Prepare smoker for 4-5 hour smoke. Wash and pat dry the chicken. Stuffwith the onion, garlic, and cloves. Smoke until tender all the waythrough. The internal temperature of the breast at it's thickest pointshould be 165 degrees. Remove chicken from the smoker and let cool. Whencool enough to work with, put you largest skillet on the stove on a lowheat. Remove stuffing and skin from chicken. Pull all the meat from thebones and place in the skillet. Add BBQ sauce and mix well. Let simmeruntil evenly heated. Serve on hard rolls or hamburger bun