OK, I'm smoking a whole chicken today. I brined the chicken overnight in chicken stock for extra flavor and added garlic, black pepper, and whole onion chunks to the solution. I'm using my brown sugar rub on the skin, and have stuffed the cavity with apple chunks and a bit of onion.
Oh, and I forgot the secret....Orange marmalade added on top of the rub, and the mop sauce is the left over rub and marmalade and butter.
5 hrs at 220 for a 5 pound chicken.