I'm sticking this in here since, even though I used a WSM, it's grilling to me.
I flavor-brined 3 bone-in chicken breasts and 6 small, bone-in thighs (a salt-sugar brine with lots of gran garlic and onion, black pepper, and thyme), air-dried in the fridge,cranked up the cooker with 2 lit chimneys of Wicked Good, and layed on some hickory and orange wood. I cooked without the water pan, and put all the chicken (no rub) on the top rack skin-side down for 20 min. Temps were over 400 for the duration of the cook. At the twenty minute mark I flipped to skin up. 15 minutes later I applied a glaze of Key lime juice reduced with a little honey and with a little butter whisked in at the end. 15 minutes later I pulled and rested 5 minutes before serving. (The breasts were on the large side and thick, the thighs small, so I figured them taking the same time to cook.)
I served the chicken topped with a dollop of mango-chipotle-garlic sauce with sides of roasted asparagus and Island-mode Sweet Potato Casserole with a pecan topping. The chicken was moist and the flavors from the brine were easily detectable. The skin was crisp, deeply colored (near black in spots but not burned), and the glaze made it shiny. I think I'll cut the sugar in the brine next time for a more even skin color at finish.
I only have a pic of the finished plate.