Wash the chicken wings and dry well with a paper towel. Add the wings to a large bowl, and toss well with yellow mustard to use as a binder. Sprinkle rubs liberally on the chicken, tossing well. You may need additional rub depending on how many wings you have prepared.

Heat your smoker to 225-250 degrees. Place the wings on the smoker and close.

After 1.5-2 hrs, check the wings. Internal temperature should be approaching 140-165 degrees depending on your particular smoker.

When the wings are about 160 degrees, coat well with the strawberry barbecue sauce.

Let the wings continue to cook until the sauce is set, and the internal temperature reaches 165 degrees.

(Chicken wings can continue to cook to 180 degrees and still be very tender. I prefer to sauce the wings right before pulling them off the smoker so that the sauce does not absorb smoke, which can make the coating taste bitter.)