When I do it for myself, I take regular size drummies and throw em on the grill, maybe 275, 300. for temp. not very much smoke, and I paint em with texas pete wing sauce until there is a super thick cooked on (not bark or char) layer of vinegary spicy goodness and overcook em till the meat almost falls off the bone. 100% overcooked, still slightly juicy, and spicy yummy (YES I said spicy yummy).
HOWEVER... When I cook for the family I do spatched chicken with a minimal rub at 350 deg till it's cooked through. Paint it with SBR during the last 20 min several times. If I don't spatch the bird I cook it upside down (again minimal rub) so all the juice inside the dark meat goes down into breast. You should see how juicy the breasts are when the knife goes in (cooked through and after resting).