Honestly, I feel there's a lot of overcomplication that people put on chicken.
We don't debone, we don't scrape, we don't glue. We just trim neatly and cook good, consistent chicken with a nice flavor on it.
I think that there are so many variations of temperature and process that you just have to find what works best with your pit to produce that end result. We've had a number of wildly different processes over the years for chicken, and all of them work -- you just use the one that works best with your pit and your schedule, that produces a consistent result for you.
Don't practice until you get it right; practice until you can't get it wrong.
Don't overthink or undercook.
700 Club, Grand Champion Sam's Regional Las Vegas 2015 -- 702.8576
180 Brisket -- Sam's Club, Salt Lake City, UT 2014
180 Chicken -- The Great Vegas Gridiron Grill-Off, Las Vegas, NV 2014
180 Chicken -- Sam's Club National, Bentonville, AR 2013
Rhythm 'n QUE