That is why I love smokin meats. YOu can do whatever you want.....I smoke my yardbirds as follows:
Brine min 4 hrs, rinse, dry.
stuff cavity with pieces of an apple.
loosen skin and put whatever herbs or rub between skin and meat.
hog tie yardbird (legs to bishops hat, tie wings tight to body)
rub with EVOO, more rub, instert prob thermo into breast
into smoker at 225-250 (dont care it skin crispy), smoke till 165-167
let rest (yardbird will still cook after you take it out)
Just my .04cts worth (inflation ya know)
Good luck on your endeavor, and remember, its your smoke. Do it how you want to!
BTW, I love using the poultry rub found on deejaydebis site www.deejayssmokepit.net
Also, see pic under "poultry: smokin in s.e. MI"