Hey Ron: For poultry (chix, turkey or whatever) I always brine, and on a whole bird or thick meat like breast, inject. After a nice overnight bath in the brine, I rinse, coat with rub and into the smoker at 275* to start, giver her some time to soak up the smoke, then up the temp to 325* or 350* to crisp the skin. Pull the meat when the thermo says 165* or so.
I spritz my meat with a combination of:
8 oz. Apple Cider
6 oz Water
4 oz Whiskey
2 oz Cider Vinegar
The spritz adds flavour, color and helps with the skin. I will spritz about 1 every hour.
This way you get nice juicy meat and a crispier skin. Let the meat rest tented with aluminum foil in a roaster pan for 20 to 30 minutes. Makes for fine eatin! Remember, this is smoked bird, not fried, you won't get a fried skin smokin, but it doesn't have to be like a rubber glove either! Good luck with your smoke, hope all enjoy the fine meal your fixin em!