cut your bird in half keep under 250 and plan on smoking for about 4 1/2 hours. IMHO chicken is better the day after smoking it. cool it off and put in a big slow cooker to get back to warm. I never check temps or times on chicken I won't pull it until it looks right. I watch the skin on the leg and where it pulls up too, plus I watch to see it drip clear. I put no rub or anything on chicken unless I am doing a skinless bird. The skin if smoked well will be a charcoal brown and the meat after cooled and brought back to temp will be very moist