I've been experimenting with chickens. I don't like the skin when reheating leftovers, but leaving it on makes the meat moist. So to get around this conundrum, I tried something different. I removed the skin, coated the bird with a spice rub, then covered it with butter soaked cheese cloth. Smoked the bird at 200 deg till the breast registered 155. Let it rest and temp rose to 160. Turned out great. Very moist, and the meat retained the smoke flavor, and the rub was nice and crisp. Day after reheat in the microwave was just as good too.