I'm looking to smoke a chicken on Friday and it will be my first chicken I have ever made. I am not going to jump into brining yet. I plan on smoking at 250* till temp is hit (should be like 4 hours or so right?) and have read that the skin does not get crispy doing it this way so I plan to remove it. So should I rub my seasonings under the skin so it imparts on the meat? This will be a beer can chicken as well. Should I prep the night before (kinda like a pork butt) and let it sit in the fridge for a while before smoking?