Im gonna attempt a couple beer can chickens tomorrow, and I had some questions. Theyre both ~4.5# birds. Heres my plan... Im gonna inject the birds with a creole butter (hoping this will replace the need for brining, thoughts?), then Im gonna rub it with Jeff's rub. Im smoking with propane, Im planning to smoke at 275 and pull the birds at 265 degrees (im hoping about ~4hrs, thoughts). Im probably gonna use apple wood, maybe with some cherry. So my questions are.... Will injecting replace the need to brine, and still result in a juicy bird? For 4.5# chickens at 275 degrees does ~4hrs sound right? I dont have beer can chix racks, any suggestions? How long should I apply smoke for? Im not looking for a lot of smoke flavor, I was thinking maybe an hour. Is there any advantage to injecting tonight, and let it sit overnight? Or is injecting right before smoking OK? Thanks for all the help.