Jeff's recipe has a little spice to it but you can pull that back your self since you make the rub. On that chicken I would smoke it until almost done then put it in the hot over to crisp it up or hot grill.
Also, a little tip for chicken I just learned. Cover it in baking powder and let it sit over night. Should produce crispier skin. I have never really had crispy skin cooking chicken in the MES (cooking at 275). I normally toss it on the grill afterwards for a quick crisp up. I am testing this new method this weekend with some wings.