That was mostly mesquite with a handful of Jack Daniels white oak. I kept this one at 225 for 3 hours 45 min. Then bumped it up to 300 for 45 minutes. My next attempt will be at a higher temp to see if I can find that balance of moist and tasty meat and crispy skin without grilling the bird after smoking. I basted the top with a zesty itlaian dressing 3 times during the smoke.
Brine the bird to help keep it from drying out. You don't need low and slow for poultry, so you can keep it at 350 or more to help crisp it up. I actually smoke it at 450 for for about 45 min., then drop it to 350 for a crispy skin. You'll find a happy medium, it's all good my friend.