Spatchcocked Chicken Ideas

So I brined a chicken I spatchcocked in a honey brine for about 20 hours and now I gotta decide what I'm gonna do for a rub, whether it be under or on the skin and whether or not I need to add any oil to the skin to get it crispy. I really don't want to end up with rubbery skin from the mini WSM I am gonna be using.

Planned on hot and fast at 350, hopefully that will provide it enough time to get crispy skin before it's overcooked in the middle. Should I smoke it skin side up for most of the time then skin side down right at the end? I planned on pouring Big Bob Gibson's White sauce on it right toward the end too and letting that melt into the skin, so I may not even need a rub of any kind.

That'll help it crisp right up yeah? I plan on using Kingsford Original with either Jack Daniel's smoking chips and some hickory mixed in, or just straight mesquite chunks.

Only thing I have is mesquite, hickory, or the Jack Daniel chips! :doh: I don't even know where I can find apple wood around here. Haven't seen it in any stores at least. I got the mesquite and Jack chips from Walmart and the hickory comes from the trees on our hunting land.

Maybe I should just stick with the hickory limbs from our land since I've read chips throw out a lot of smoke fast. I do like a smokey flavor though. I don't know if I could distinguish was over-smoked meat tastes like to be honest. This is only my third smoke ever. I've spent a lot of time reading though.

Okay thanks guys. Looking forward to getting my smoke on!