Start out by rinsing 2 to 4 whole chickens. Cut off all excessive skin or fatty tissue and pat drying them with paper towels.

Mix the following in a bowl: 

1 Stick  butter
1/4 Cup apple juice
2 Tsp brown sugar
1 Tsp Garlic Powder

 This will make enough flavor for injecting. Using a flavor injector insert the needle into the end of the drum sticks & wings and push it in to the opposite end. Be careful not to breach the skin. Slowly inject the garlic butter sauce until you feel pressure pushing back. Slowly inject as you slowly pull the injection needle out. This method allows for even distribution of the flavor your injecting. To much pressure and the sauce will squirt at you as you withdraw the needle. Now inject the breasts using the same method but inject in many locations around the breasts. Once done you can rub the excess garlic butter over the outer surface of the chickens to help the rub stick.

Now that the chickens are injected with flavor, start applying a dusting of garlic powder followed by the Jack's Old South hickory dry rub. Season to taste. Make sure you apply to both sides of the birds. Next sprinkle on some brown sugar and rub it in. This will provide for a wonderful flavor to the skins.

Once seasoned place them on the grate of your smoker, close the lid and smoke @ 230 degrees. That's right, low and slow until the internal temperature of the breasts reach 175 degrees. Mist the chickens with apple juice once after they have been on the smoker for 45 minutes.

If you want a darker more crisp skin turn up the smoker temperature to about 375 once the chickens reach 160 degrees. When the Chicken reaches an internal temperature of 175 degrees, remove them from the smoker and let them cool a bit to help redistribute the juices and finish cooking. Look at that color in the picture to your right. It doesn't get any better. Carve up those birds, serve and enjoy!