This time I did some research and went with a slaughterhouse brine, my standard rub, and some cherry wood. They cooked rather quickly at 250 degrees hitting 165 in just under 1.5 hours.
They were quite juicy, but just like the first time I smoked chicken I felt the smoke was too overpowering. I used just 2 oz of wood. Maybe for my liking it is best to use the chicken in another dish like enchiladas.