Mix the chicken with hot sauce and pickle brine. Allow to marinate in the fridge covered for at least 2 hours, up to 6 hours.

Heat up the smoker for indirect cooking at 275°F.

Remove the chicken from the marinade and season generously with the Nashville Hot Chicken Seasoning. Set chicken on a baking sheet lined with foil, this will help keep the chicken moist for shredding later.

Prepare the queso. Add all of the ingredients to a skillet, topping with additional Nashville Hot Chicken Seasoning.

Place both the chicken and the queso in the smoker. After about 30 minutes, check on the queso and begin to stir it up, breaking up the cheeses and whisking together. You may need to do this a few times before it becomes completely smooth. If the queso happens to be done early, remove from the smoker and keep warm.

Continue to cook until the chicken is 165°F internal temperature. Remove the pan from the smoker and cover with foil for about 10 minutes to allow it to rest.

Shred the chicken and mix into the queso. Top with a combination of chopped pickles and pickled jalapenos. Serve with tortilla chips of your choosing.