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I'd be very careful cooking chicken or any poultry for that long. The danger zone, the temperature range where bacteria growth thrives, is between 40 and 140 degrees. Most literature I have read says you do not want to keep the meat in that temperature range for longer then 4 hours. Even though the bacteria will be killed when you get to higher temps, the toxins they leave behind will not.
As many have said, there is not a big benefit to cooking poultry low and slow (225 - 250 degrees) as you would for a pork butt or a rack of ribs.
I recommend cooking poultry at 300 - 325 degrees, it will cook a lot faster, get the poultry out of the danger zone faster and the bird will have a nice crispy skin. One of the popular methods to add a lot of moisture to poultry is to let the bird sit in a brine for a period of time before the smoke.
Best investment you can make is a digital thermometer to monitor the internal temp of the meat. Poultry is done at 165 degrees although many take it to 170 to be sure. Remember that the bird will keep cooking after you remove it from the residual heat and the temp will rise a few degrees after you pull it.
Lots of great information here, take a look around and ask any other questions you may have. The friendly people here will provide you with all the answers you need.