I do my chickens on a beer can stand, no beer can, but I put a drip pan below the birds. I like to brine whole birds for 12 to 48 hours in my version of Alton Browns Orange Juice brine (less salt, a little curing salt, etc). Injecting the breast really gets the flavor into the meat much more than just the brine alone.
I usually do chickens at 325-350F chamber temp. After brining, I'll pat them dry, spray with any kind of oil, then lightly put the rub on the outside.
I like to smoke them with at 50/50 mix of hickory and a fruit wood. I did two earlier this month, using hickory and peach. Fired the smoker up to 350F, waited an hour, then loaded the chickens. Chamber temp dropped to 280F, but started slowly climbing back up. Settled in at 340-345F. Took the thigh to 170F, breast to 165F, then took them off. Total time in the smoker was 1 hr 50 minutes.
Each bird weighed 6.1 lbs. Skin was bite through, rendered nicely. A couple of small rubbery spots, but nothing that was detrimental. Birds were juicy and tender.