This is what I do frequently. And I too am a skin remover:
I take a couple cheap roasting chix and remove the backbone (you've probably heard the term here: spatchcock. Same thing.) Butterfly them and remove the inner bones: The sternum, ribs, and anything else resembling a bone. It takes a really sharp boning knife to remove the inner bones without making a mess, but still easy enough. Then I whip up some butter, chopped garlic, and thyme. Then grab a handful of the butter mixture and poke it under any skin you can get your fingers underm but especially near the white meat (Ron describes this above). Be careful not to break the skin, as this will keep the butter up against the bird
Next, and this is where the veterans are going to shake their heads: Lay the chicken, skin side down on some foil. Roll the foil up to the edges of the chicken to fabricate a chicken boat. Drizzle EVOO over the meat side of the bird and add any rub you were thinking about adding. I use chili powder, onion powder, garlic powder, CBP, and just a little salt.
Smoke at 225-275 until the bird hits 165 in the thigh (it will carry the rest of the way there, but if you're worried, cook to 170). You will find that since you are laying the bird out flat, the thigh and breast will reach chicken safe temps a little faster and more evenly. Baste the chicken with something oily and wet every 45 minutes or so. I also sometimes place a few strips of bacon to keep it moist. By placing the bird skin side down, much of the skin will render down, adding moisture and allowing you to remove it easier when serving.
For added flavor, I mix up Jeff's sauce and baste it on the meat side of the bird once it hits 155. I do this about every 15 minutes.