Prepare offset smoker or any barbecue grill for indirect cooking at 275 degrees F (135 degrees C) using your favorite wood for smoke flavor.
To make the Barbecue Chicken Rub, combine Killer Hogs The A.P. Rub (1/2 cup), Granulated Sugar (2 tablespoon), Granulated Onion (1 tablespoon), Ground Cumin (1 tablespoon), Paprika (1 tablespoon), Chili Powder (1 tablespoon), and Cayenne Pepper (1 teaspoon).
To make the Barbecue Chicken Mop, combine Water (32 fluid ounce), Italian Dressing (16 fluid ounce), Barbecue Sauce (8 ounce), Barbecue Rub (1/2 cup), Worcestershire Sauce (2 tablespoon), and Soy Sauce (2 tablespoon).
Season the outside of each piece of Chicken (24 piece) with the Chicken Rub. Substitute your favorite rub if you like.
Place the chicken on the smoker and cook until the internal temperature in the breast reaches 155 degrees F (68 degrees C), which should take a couple of hours. Turn and baste with the Chicken Mop every 30 minutes.
Pour the Killer Hogs BBQ Sauce (1 bottle) and Killer Hogs Vinegar Sauce (1 bottle) into a small aluminum pan and place on the smoker to warm.
Once the internal temperature in the breast hits 165 degrees F (73 degrees C), start brushing the sauce on both sides and continue flipping the chicken every 15-30 minutes until the sauce caramelizes on the outside and the internal temperature reaches a minimum of 165 degrees F (73 degrees C) in the white meat and 175 degrees F (80 degrees C) in the dark.
Remove the Barbecue Chicken from the smoker and serve.