This is no ordinary pulled pork sandwich. It's got incredible bourbon barbecue crunch factor.
Pulse the chips in a food chopper. Combine in a bowl with the other spices.
Rub all over the pork butt. Let rest while you heat the smoker to 275F degrees. Smoke for 2 hours, to an internal temperature of 160F degrees.
Place two pieces of foil on the counter horizontally. Place 4 pats butter in a row about the length of the pork butt. Sprinkle 1/4 cup brown sugar over the butter. Place the pork on top. Pack the remaining brown sugar on top of the pork. Pour the apple juice and bourbon around the pork. Wrap tightly.
Return to smoker. Keep smoking, until it reaches an internal temperature of 200F degrees, about 1 more hour.
Remove from smoker. Keep tightly wrapped in foil, and let rest for 30 minutes.
Pull the pork, removing fatty pieces Toss in a bowl with bourbon barbecue sauce.
Place pulled pork onto a bun. Top with onion slices and chips.