Looks good!! If you don't mind, I'll add a couple suggestions. Brine a day earlier and after removing from the brine, rinse, dry, sprinkle with kosher salt and put in the bottom back of the fridge, uncovered, for 24 hours. This will dry the skin, tighten it up and coax proteins to the surface to aid in browning.
When smoking, wrap the ends of the legs and wings in foil to prevent over browning.
Thanks for posting this!!