Here is a perfect example of the dedication of forum members to help everyone. This recipe can be found on here and was first posted by ShooterRick and is what my wife and I use on most chicken cooks
Ricks CopperHead Snake Bitten Chicken
This recipe is my twist on jerk chicken. It has a definite bite of spice coupled with the South American style hint of sweet to balance it out.
[color= rgb(24, 24, 24)]3/4 cup raw sugar[/color]
[color= rgb(24, 24, 24)]¼ cup sea salt[/color]
[color= rgb(24, 24, 24)]1tbs red pepper flakes[/color]
[color= rgb(24, 24, 24)]1tbs garlic powder[/color]
[color= rgb(24, 24, 24)]1tbs onion powder[/color]
[color= rgb(24, 24, 24)]1 tbs Hungarian Paprika[/color]
[color= rgb(24, 24, 24)]2 tsp all spice[/color]
[color= rgb(24, 24, 24)]1 tsp black pepper course[/color]
[color= rgb(24, 24, 24)]1 tsp oregano[/color]
[color= rgb(24, 24, 24)]1 tsp thyme[/color]
[color= rgb(24, 24, 24)]1 tsp Wasabi powder[/color]
[color= rgb(24, 24, 24)]1 tsp cumin[/color]
Mix all and rub chicken well. Let set overnight in fridge and smoke to 170 degrees internal temp. Smoker at 275-300 degrees.
The injection I like for this is 1 cup apple juice, 1 juice from whole Key Lime, 1 standard shot Meyersâ€[emoji]8482[/emoji]s Rum
Here is the link to his post -
http://www.smokingmeatforums.com/t/73605/snake-bitten-chicken