Trim any excess fat and skin off chicken.
Jaccard the skin (pierce little holes, with knife or skewers if you do not have a jaccard) and then coat with olive oil.
Cover each piece of chicken with a generous amount of rub and then leave in the fridge while you get your smoker ready.
Get smoker to 300°F and add smoking wood for flavor (I used cherry).
Place chicken in smoker and insert a thermometer and set for 165°F.
Place sauce and butter in smoker in a saucepan .
Once chicken reaches internal temp of 165°F, glaze with sauce and butter mixture and allow a few minutes for glaze to set.
Take chicken off heat and rest for 5 minutes before slicing.