Brined overnight, rinsed and dried on cookie sheet
Covered in EVOO and rub, butter under skin
Smoked at 250 for 4 hours until IT reached 165 in thigh
For chicken most people smoke at a slightly higher temp. Anywhere from 250-275 is good for smoking chicken. Having the bone in should not change it too much, but having skin on the chicken does change how you finish them. Sometimes the meat on the chicken will be 165-170 but the skin might still need crisping, so what I do is take the chicken off the smoker and either put it on the grill or under the broiler for a minute or two on each side just to crisp the skin. But if you do this do not leave the chicken, you need to keep a very close eye on it because it can start to burn quickly and you 'll want to take it off the high heat as soon as it is to your liking.
I like to grill drumbsticks and smoke chicken thighs and smoke whole chickens. Good luck!
Be careful with the BBQ sauce. Any variety containing much sugar can start to burn pretty quickly: don't turn your back on 'em when placed on a high-heat grill.
Many folks cook chickens at 275°F-300°F, which can give a good cook and still have enough heat to crisp the skin.