Hagisan, your Bird 'looked' good , but as FWI mentioned, keep practicing on the Chicken and you'll find your Rhythm soon.
IMHO, brining is a great method for Poultry. You can infuse more flavor and the moisture in the finished meat is worth the trouble. Cook @275*F or higher and your skin will be at a better consistency for you.A lot of folks remove the skin after the "flavor" has seeped through the meat during cooking.
Other methods are fun and give you a change of taste : use a compound Butter under the skin , simple EVOO on or under the skin , cover the Breast in strips of Bacon anchored with toothpicks , and if your Chicken Throne will allow for moisture , you can go nuts with ideas for the contents ...Beer, Whiskey, Wine , Fruit Juices , Broths and so on... or use a pan to set the Throne in as it cooks if you have a UBA ( Up the Butt Appliance) that doesn't hold fluids.
Then there's Injecting stuff into the flesh, and IMHO , I feel injecting from the inside of the carcass is better than poking holes in the outside leaving holes for juice to seep out of as you Smoke.
Basically , just have fun experimenting and find your own method...