I do the same thing that Skidder does. I brine, then let dry in the fridge. Then season the chicken (either with rub, herb butter, or whatever you want) then throw it on my OTG at 350ish w/ some wood in the coals as opposed to my Mini WSM.
Comes out great each time.
*Weber Mini WSM* *Weber Touch and Go Performer X3* *Sublime Smoke UDS* *Maverick ET-732 * World's Fastest Blue Thermapen **Pitmaster IQ110*