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Skin didn't crisp up like I wanted because I didnt get the temps high enough but the meat was very juicy (should have just brined 1 to compare the 2). Probably try lump next time to get the temps higher.
one way to hep to crisp up the skin is after you take them out of the brine pat them dry and then let the skin dry out a bit for a couple hours or even overnight in the fridge before you smoke them.
wet chicken skin at a low and slow temp is hard to evaporate all the water outta the skin and crisp it up, but if you let it dry out a in the fridge you will make the job much easier on yourself