If you have the time it would be good to brine the bird for at least an hour here is a link for a great brine
http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry
Here is Shooter Ricks Rub recipe that is a staple in our house
[color= rgb(70, 70, 70)]3/4 cup raw sugar[/color]
[color= rgb(70, 70, 70)]¼ cup sea salt[/color]
[color= rgb(70, 70, 70)]1tbs red pepper flakes[/color]
[color= rgb(70, 70, 70)]1tbs garlic powder[/color]
[color= rgb(70, 70, 70)]1tbs onion powder[/color]
[color= rgb(70, 70, 70)]1tbs Hungarian Paprika[/color]
[color= rgb(70, 70, 70)]2 tsp all spice[/color]
[color= rgb(70, 70, 70)]1 tsp black pepper course[/color]
[color= rgb(70, 70, 70)]1 tsp oregano[/color]
[color= rgb(70, 70, 70)]1 tsp thyme[/color]
[color= rgb(70, 70, 70)]1 tsp Wasabi powder[/color]
[color= rgb(70, 70, 70)]1 tsp cumin[/color]
Coat the chicken well and smoke at 275 until the bird hits 165 in the breast