So I am new to smoking and this was third thing I have ever smoked. I wanted to try it with out brine or injecting. I used this as a basis to go off of....http://www.smokingmeatforums.com/t/...spritzed-is-the-only-way-to-get-moist-chicken and it worked out perfectly. I let rub sit on the chicken in fridge for about 6 hours. The chicken only cooked for about 1:45 but still had good smoke flavor. I used Hickory with a little bit of apple wood mixed in. I will try brine and then injection over the next two times I do whole chickens. I really like how this turned out. getting ready for the fridge. Almost done Juicy as hell (looks pink but the lighting sucked) It is done. Alot of meat for a 3 pound bird. Thanks for looking.