When I do a chicken I usually make a compound Butter with some of my rub in it and use that to spread under the skin.
Newbies wanting to do this should take your time and ease your fingers under the skin on the Breast and Thighs.
I also do this with my Turkey,makes it easier to get a good even coverage of the Spices.
The wife's workplace decided to go Large this year and we are getting a 20# Brid.Gonna be fun,I'm hoping it will fit in my 20" barrel on my Smoker, if not I'll Spatch it ;I may de-bone it just for jiggles, may cook a little quicker.
I think I have my Ducks in a row with the Slauterhouse Brine and a good 275*f to 300*f cook.I'll have to take it to 170*f IMT, to satisfy the Family,but we have Gravy,so why worry.
I'm not the Turkey this year,my day is off by 3.The niece is this year's winner, she gets the Pope's Nose
Ya'll have a great Thanksgiving,
Stan and Trish aka oldschool
Have fun and...