Thanks for the response. Reason for asking, I normally do thighs for competition and have that down, but yesterday I did two spatchcocked. One I did Chris Lilly recipe for white sauce chicken and one with salt, pepper, rub, and a glaze. Both were tender and juicy and had a light smoke flavor, but most of the real flavor was in the skin and didn't make it to the meat. Am looking for a way to get the flavor to the meat without removing the skin. Sounds like injecting may be the best way.
Smooth Smoke BBQ Team, KCBS CBJ, 2-WSM, Cajun Bandit Conversion, wsm 2880, Smokey Joe Mini wsm, Old Country offset, several kettles.