Tried the Cornell Chicken and it was a success. I did a slight variation and used Lawry's poultry rub instead. Had a little trouble with high heat in the smoker but I got it tamed and everything turned out great !
Chris - Go ahead and give it a try. Be sure you do the brine - I think that made the difference. Also, I thought I would taste nothing but the Dijon mustard but it was very complimentary to the meat and smoke.