competition chicken thighs (hardly put a decent try maybe)

Trying my hand at competition style chicken thighs . First off i have to hand it to the pro's its very timing consuming  but i suppose after doing a few thousand of them its second nature .Started by removing the skin then scraping the underside of the fat and squaring up the thigh and skin .Then putting rub on the chicken and reassembling it holding the skin in place with tooth picks then more rub on the outside .Thinking of cooking them in a garlic butter bath using either aluminum pans or large broiling pan on the XLBGE indirect for about 2 hours or until they reach a internal temp of 165 and pulling them then dipping them in a warm sauce and back on the egg to glaze and finish to 180 internal .rub that am using is slap yo daddy and wood for smoke either apple and cherry or may go with alder or olive wood also .Any suggestions for wood ?