Steve - I never use a liquid pan with any poultry. The skin of a chicken or turkey makes it the only "waterproof" meat we smoke - just like our skin makes us that way! External moisture really won't penetrate the skin, so that's why I try to get the moisture from the inside out! That's in the form of brining, and cut up veggies in the cavity.
I, personally, don't put the rub under the skin. I don't like to disrupt the skin that much, but that's just me. Many do; personal preference, I guess. Either way is right!