Thanks again guys. Looks like I won't have to worry about it drying out. So a question about the skin. I've read up on how to get it crisp, but is there any certain ingredient(s) in the brine that I don't want to leave out? I usually never follow any recipes, and just throw stuff together, but I don't want to leave something important out and it be a bust....
You'll probably will have to embarrass yourself to cure that just throw stuff together like I did. A brine is very definite parts of salt and sugar. Herbs, flavoring, fruits and spices are all your call but the sugars and salt and their proportions in the cure you sort of have to balance to your taste. And once you get it, you'll want to always stick with it. If you over do it, it may be salty, under do it and its bland, brine too long the texture changes while too slow and you don't get the flavors impregnated below the surface.
Besides the heat, probably the biggest "secret" towards a crisp skin is let the chicken, after the brine, after patting and drying, that you leave it the reefer over night uncovered to allow the reefer to dehydrate the skin. Yes it formed the Pellicle, but heck, you can do that in 30 mins. with a fan. But over night in the reefer deep dries the skin.
My suggestion is why not smoke the bird with no brine, no injection, just smoke the chicken. Salt and pepper, and light smoke, so you can se what the chicken can and does taste like before you start trying modifiers and enhancements. How can you know what the brine brings to the party if you don't know what it is just to taste the chicken? How can you know how much smoke to use if you don't start minimalistically, you need to set a good base as a norm so you can understand what each modifier and enhancement brings, then there is different smokes, temps, rubs, etc etc etc...... there is at least 1000 different ways to smoke a chicken. If you don't know where you are starting how can you know what to do to achieve where you want to end up? A plain smoked chicken with nothing but salt and pepper, if you can't make one delicious that way, all the secrets and tricks imaginable can never help you.
You've got to start somewhere.