Letting the skin air dry in the fridge while the chicken rests after brining really helps with the skin. You'll never get true "crispy" skin, but you can get somewhere satisfactory. I find vinegar and oil based things put on as a marinade before cooking also help with the skin. Also, higher heat is chickens friend. It will absorb smoke like a sponge, so don't be afraid to cook them at temps around 350 with smoke.