Preheat your smoker to 225°F (107°C). Season the Springer Mountain chicken breasts with salt and pepper. Place them in the smoker and cook for about 2 hours or until the internal temperature reaches 165°F (74°C). Brush with voodoo BBQ sauce in the last 30 minutes of cooking.

Cook the Bacon

In a skillet over medium heat, cook the bacon strips until crispy. Once cooked, remove from the skillet and let drain on paper towels.

Make the Pimento Cheese Spread

Prepare Cheese Spread

In a mixing bowl, combine shredded white cheddar cheese, softened cream cheese, diced pimento, garlic powder, and onion powder. Mix until well combined and creamy.

Candy the Jalapenos

In a saucepan, combine sliced jalapenos, sugar, and apple cider vinegar. Bring to a boil, then reduce heat and simmer for 10 minutes until the jalapenos are tender and the syrup thickens.

Assemble the Po'boy

Build the Po'boy

Slice the French bread or po'boy rolls in half. Spread a generous amount of pimento cheese on the bottom half. Layer with shredded lettuce, smoked chicken, crispy bacon, sliced tomatoes, and candied jalapenos. Drizzle additional voodoo BBQ sauce if desired, and close the sandwich. Serve immediately.