They've been brined overnight, they're in the marinate right now. The plan is to start the smoker at noon, bring it to 325 degrees and smoke to an IT of 165-170. I'll be using the offset with red oak only. I'm hoping the 325 degree temp will be enough to crisp the skin without having to transfer it to the gas grill.
If it's not, let me know and I'll go hotter. I'm trying to find the balance between crisp skin, and remaining in the smoke long enough to capture that great smoke flavor. Last time I smoked at 275 degrees and the smoke flavor was perfect, but the skin was rubbery and needed crisping over the coals, which flared up because of the juiciness of the chicken. This is only my 2nd chicken smoke, so I don't have enough experience to know what I'm doing.