Ya beat me to it..........
Seriously, I dont think they would develope a bark if smoked. When you do a butt, brisket, or other cut of meat, it doesn't have skin on it so the mustard and seasoning become "the skin". By covering up the chicken skin, seems like it wouldn't be able to brown, or even cook. When the chicken is done, the meat will be smoked, but the skin would just peel off in a soft mushy pile.
Just my .02cts worth.
Now, if you skinned the yardbird, that would be another story...........Would just need to keep the meat moist.