I chose to brine and rub one chicken, while the other I chose to follow "Chicken on a Throne" step by step as found in Smoke and Spice. I had the wife perform a taste test to see which one was best.
Basic brine: salt, sugar, pepper.
Injected and rubbed with Wild Willie's Number One-derful Rub.
After 5 hours in the chill chest and about a half load of Kingsford Hickory, I placed them on their beer cans. The one furthest away is the brined an rubbed sitting only on 1/2 a beer. The closest one has been injected and rubbed and is sitting on 1/2 a beer with vinegar, onion, and garlic mixed in per "Chicken on a Throne".
After about 2 hours I started using the throne mop on the bird on the right every 30-45 minutes. I pulled them at 180* in the thigh - about 4 hours.
They both carved up very easily. I served with grilled pineapple and baked beans. The wife did a taste test and, though both were VERY GOOD, decided the brined, rubbed and non-mopped bird (left) was better than the "Chicken on a Throne" injected, rubbed, and mopped recipe (right). ....Thanks for looking....