Yeah, being all bunched up together in the casserole, they wouldn't have gotten much smoke. Next time try em directly on the grates, with enough space between for the smoke/air to move between em. Also, I don't think I'd have rubbed em so much in advance.
Next time: BRINE! When you DO brine....make sure you allow enough time to dry out the skin afterward. Dry the chicken with paper towels and then put them on a drying rack inside a dish and place in the fridge for a couple of hours to dehydrate and tighten up the skin.
Whatever you do......don't give up on the idea. Learning is part of the fun and the real challenge! You will NOT be sorry!
18.5", 22.5" OTS
Large BGE (chambersuac's)
The Fiery Furnace (chambersuac's)
Big JT's Smokin' BBQ Competition Team