Used salt, garlic salt, black pepper, oregano, thyme, chili powder and paprika for the rub and then smoked it using a combination of apple and mesquite woods.
Took about 3 1/2 hours at 325F-ish for IT to reach 170F. Wrapped in foil and let rest. Carved into pure chicken perfection. Next time I am going to take the temp up to 190F though; a little under done in some places for our taste.