BBQ chicken from smoker? To sauce or not to sauce

We've got a concession trailer and sell pulled pork, hot dogs, chicken strips etc.  I want to offer BBQ chicken as well, but had a question.  I'm using a cookshack smoker for my pork, and have smoked chicken on occasion for family, but always with nothing but a rub.  If I'm wanting to offer a "BBQ" chicken, should I add sauce to the chicken before smoking?  I know that grilling it would burn the sauce, but I've not tried coating the chicken with sauce before smoking.  Any suggestions?  We'd smoke the chicken, then hold hot in a Cambro in the trailer.

Thanks!

Hold the sauce. Smoke the chicken, keep warm and offer sauce either on the side or on the chicken when you sell it.  JMO. 

 
My personal preference is not to sauce Smoked Chickens. Grilled? Yes. Smoked? No!
Offer it on the side for those who want it. Less work for you too!
Brining makes a big difference with chicken & turkeys. Keeps the meat nice & moist.
 
I've followed this guys advice on smoking meats and he's been spot on.
http://www.smoking-meat.com/smoking-chicken.html
 
Here's his main web site. You can sign up for his free monthly newsletter. Generally very good info.
http://www.smoking-meat.com/

I agree with the 'no-saucer's'...Plus I would list it as 'Slow-Smoked Chicken' to make sure you won't be surprised by folks wanting the Grilled version.

As a BBQ restautant owner I don't sauce before smoking, let the customer choose their sauce and how much they want on the bird.

No sauce before.

If you want, you can offer it on the side or if you have a grill, you can toss it in sauce and grill before serving.

DT