Did some drums over the weekend and extremely happy with my results. While I still grill them I am confident you could eat them out of the smoker. Day before smoke, dry with paper towels and apply dry rub and place on a rack in fridge overnight UNCOVERED. I don’t go crazy with the paper towels but I do make an effort to ensure they are dry. Skin will be tacky next day. Day of smoke, fan form a pellicle until near dry to touch. 30m to hour. Smoke until desired IT. Mine took forever (5hours) so pulled them 165F+ but was aiming for 180-200F. They looked great and skin was nice and dry and firm. Sorry no pics was rushing to get to an event.
I rest after smoking in fridge covered overnight and grill on med to high heat next day or so. Place a few in large bowl and dust with a little more rub toss and serve. I am pretty much doing this to all smokes and could not be happier. Breaking the process up over 3 days works really well for me. Used Todd’s Pitmaster Choice and it was just phenomenal for bird. Easily the best chicken of my life last night from $.79/lb drums.