I'm thinking of doing a small chicken on the smoker today or tomorrow, and I was just wondering how some of the you "heavy smokers" do your whole chicken. I have this creole butter with an injector that's been sitting around in the cupboard for a while, so I may try that out but am also considering soaking it in a brine. I usually have good success with smoking chicken, but am really looking for some new ideas so please share your recipes or comments. Also if you have a favorite "tried & tested" dry rub recipes, please post. I'm usually a "pinch or this, pinch of that" kind of cook and am really trying to be more discipline in measurments and recording. Maybe I just need to start drinking after my prep-work is done