Started by brining for 24 hours, rinsed, dried and coated with a wet herb rub. Then I smoked them for 4 hours at 225. Awesome!
Herb rubbed, smoked Chicken
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I wish I could tell you that it was my secret recipe, but here's the link I used on-line: http://bbq.about.com/od/rubrecipes/r/ble31107g.htm
If you brine, LEAVE THE SALT OUT of the rub recipe. I use Hickory Natural Lump Charcoal and Apple wood chunks. This recipe is great on all poultry. Enjoy!