Some nice lookin chicken there! I cook @350 on the UDS direct and glaze right at the end, but 10 min before I take it off. That chicken looks kinda sauced instead of glazed. Brining works well, and I find that pecan is best on chicken IMO, hickory makes it taste like bacon. I used to be hooked on plowboys and walked occasionally, now I use a rub called REO made in huntsville tx, it is super awesome! Also you might wanna foil the wing tips so they don't burn. Good luck on your experiments, the good thing is you get to eat them.
Beer can or ceramic chicken sitters is another option, I have done well with both.
If you have any questions, feel free to pm me.