Take a lesson from Walmart. use your favorite brine and rub. Build a hot 375-400+* fire ( they cook them at 375 ). cook indirect, Rotate about every 20 min. quickly (You lose heat when you turn that's why you need a hot fire because you're going to lose heat when turning. If you have to baste take the bird out and baste out of the cooker. Keep the lid closed. Then and this is important when done (170 in the breast)
place the bird in a foil covered pan for at least 1-2 hours to steam and tenderize the skin. Don't think about crispy!!!