Smoked a chicken last night

I wanted to try this dry-brining idea on a whole chicken and it came out great.
After Dry-Brining for approx 30 hours I put this little guy on my ECB (aka Franken-Smoker).






The result was delicious. My wife took one taste and shouted
"Its so juicy!"
So I'm a serious dry-brine fan now.

My ECB mod was the very first thing I did in this forum.
Here is my post from way back in 2013:
https://www.bbq-brethren.com/forum/showthread.php?t=164056

A few things I've added since then:
I got rid of that ridiculously small coal pan and made a simple cylinder out of chicken wire. It actually works pretty well and allows me to really load up on the charcoal.
Also I created some legs out of flat aluminum stock to allow for better air flow.
If I was to start over I would probably create more venting in the bottom. Sometimes temp control is a little tricky with just the one hole in the bottom.

It's served me well over the years. A definite improvement over the electric smoker that was gifted to me. (The first time I plugged it in it threw my breaker box!)
However, I've been thinking about pulling the trigger on a WSM sometime soon. I think I've gotten my 40 dollars worth out of that old Brinkman.

To answer your question,...
The skin wasn't really a factor. It just fell away during the carving, so I discarded it.
It wasn't crispy at all. Even after letting the bird dry before cooking I wound up with rubber skin.

At least it looked kinda pretty.