The first and most important tip for creating juicy smoked chicken it to brine it before it's smoked. All types of poultry benefit greatly from brining. Simply soak the chicken in a mixture of salty water (of the correct concentration) to which seasonings and spices have been added. The flavors will be absorbed into the flesh as the structure of the meat is changed. After brining chicken, the meat fibers hold moisture more effectively. Dry the skin well after brining. Then peel the skin off and put dry chicken rub seasoning directly on the meat. Place the skin back on, over the seasoned flesh before placing the chicken in the smoker. The chicken will be more flavorful when the seasoning is placed directly on the meat. Operate your smoker at a hotter than normal temperature when cooking smoked chicken recipes with the skin on. The skin ends up nice and crispy, and the taste is just as good as lower temperature smoking provides. Skinless chicken can be smoked hot or at lower smoker temperatures.