Cut the whole chicken into 10 pieces, separating the breasts, legs, thighs, wings and drumsticks; Combine 1 tbsp of salt with 1 tbsp of black pepper and 1 tbsp of garlic powder and use to season the chicken on all sides;
Place the chicken in your smoker and toss a few wood chunks onto hot coals; Smoke for 1 hour at 165°F;
Whisk the egg with the cayenne hot sauce and buttermilk in a bowl; Remove the chicken from your smoker and place into the liquid; Let marinate in the refrigeration for 4 hours;
Place 4 cups of all purpose flour into a bowl; Remove the chicken from the marinade and place into the flour, turn a few times to give an even coating, dip back into the buttermilk, then place back into the flour for an additional coating;
Gently place the chicken into the oil, starting with the breasts first as they will take longer to cook; Fry the chicken until the internal temperature reaches 165°F using an instant read thermometer;
Combine all Nashville-Style Hot Sauce into a bowl and wish to dissolve any lumps;
Place two pieces of fried chicken on a slice of bread and pour some Nashville-Style Hot Sauce on top; Garnish with a few pickles and serve, serve and enjoy.