With RSC marinating is key! I always go with the over night marinade. RSC also needs that direct fire underneath it so when you basted it, smoke rolls and adds so much flavor. I like to use the WSM 14 for this "pit barrel style" no water bowl, get it hot and bast and turn and repeat then move the grate down right over top the fire to get the final char at the end.
I am glad you have Peruvian Chicken on the to do list also. This is not to take anything away from Jim's amazing RSC in this post, nor do I want to highjack this thread with this comment, but my only issue with RSC is that I think Peruvian Chicken is much more flavorful. Many times when I think about doing RSC, I end up doing Peruvian Chicken.
However, with the price of meat right now, I want to get both of these meals more into my rotation as the go great with legs and leg thigh quarters, some of the cheap pieces of meat I can find.