Soaking the chicken in a pan full of sauce during the cook works well, no doubt. But personally I find the method kind of artificial -- like foiling. (This from a guy who fires his smoker with gas!). I always thought you got the best textured and tasting flesh by smoking, but the best textured and tasting skin by direct grilling. Of course, grilled skin can get a bit ugly.
You can get the best of all worlds by combining a few techniques: 1) Brine. 2) Smoke hot -- around 300 -- until internal of 155. 3) Remove and let slightly cool. 4) Place directly over medium-slow coals on grill. 5) Glaze with under-glaze or sauce using several coats on both sides, and turning frequently to prevent scorch or grill marks. 6) Apply finishing sauce, if necessary just before finish. 7) Cook to internal of 175. 8) Allow at least fifteen minutes rest in bowl covered with saran. (Not in a foam cooler. You want the temp to come down. Chicken tastes better warm than hot.)
Downside: You've got to schlepp a grill in addition to your smoker just for chicken. Of course lots of teams do just that. One reason you see so many WSMs along with big smokers is that teams use them just for chicken.
The process isn't going to get you "bite through" skin, but crisp, tight skin. The cooking process should make it delicate enough to stay with the piece for one or two judging bites. No method guarantees the skin will stay with the piece while the meat is gnawed off the bone. Maybe you can do it, I can't.
Besides, since all you guys are spatching anything that'll hold still long enough, I know you all gotta love grilled chicken.
If you really want "the best of both worlds," try smoking the chickenat 250 over a strong wood like oak 'til it hits an internal of 145 or so, then breading and frying it. Pass the biscuits, pass the Nehi, urrrrrrrrrrrrp!