No apple. I used hickory and I have to say, "If you haven't tried this, you are in for a treat." Took about 2 hours at 250-260 degrees.
I always have a problem getting the dark meat to 180 and keeping the white meat at 165. I need to work on that. In this case they both came out at about 168, That's okay because I can't stand dried up chicken, but this was amazing.
Injected it with some Creole Cajun Butter, smeared it with mayo and put a generous layer of Jeff's rub on both top and bottom. I ate one leg and thigh and she will eat the white meat for dinner.
Didn't baste the chicken. It didn't need it. I used the juice from the pan for gravy over the rice. It was good, but a little too greasy. Next time I will use it in the base to make flour gravy. Finished it off with a slice of my wife's cheesecake. Mmmmm, good.