I'm using Tip's Slaughterhouse Brine and Jeff's Texas style rub.
As you can see from the photo, I had some issues getting the rub to stay on the leg quarters even though I rubbed the bird down with olive oil. I wound up just sprinkling the rub on them right before I put the chicken in the smoker.
I also found that the rub tended to clump up a bit, too. Hopefully it'll be OK. Relying on a degree of beginner's luck.