I've been working on my chicken for sometime now and usually have one of two problems. The skin gets either burnt or is splits halfway through the cook. Here is my process for cooking them. Hopefully someone will be able to tell me what I can do to avoid either issue. Night before - brine chicken with usually turbinado sugar, salt and a few other spices. Once the chicken has been in the brine for about 4 hours, I take it out and rinse it off for 30 seconds and then put it in the fridge overnight. Day of cook - pull the chicken out and put my rub on the outside, inside and under the skin as much as possible. Rub contains turbinado sugar, salt and a lot of the other basic ingredients (paprika, onion powder, garlic powder, etc). Then I put it on the smoker at 225 and let it go. By the time the 4 hours mark comes, I either have burnt skin or lately, split burnt skin. Any help you guys can give me would be greatly appreciated.