Well almost every time I've tried to smoke chicken I've got rubbery skin you can't bite through, so I thought I'd change some things up this time with some info I found around here. Applied rub and put into a pan with a cup of melted butter. Put the pans on the weber kettle at around 275F for 2hrs. Used peach wood. After the two hours and they hit 165F, took them out of the pan and started applying sauce every 15min for an hour. Took them off when they hit 180F, took around 3.5hrs total. Smoked chicken, peas and loaded mashed potatoes. Nailed the bite through skin I guess. Seriously some of the best chicken I've had.