Great procedure! Only thing I do differently, is I pull chicken from smoker at 160 internal and then throw it my oven on Broil 500 for 5-10 mins skin side up obviously. That gives you a beautiful crispy skin. Well worth the 5-10 minutes.
Florida, definitely not Texas or New York. Duck fat has been a staple binder for ever and a day. Apparently not in Texas… it’s like olive oil… but better.