If I have the time, I feel overnight is better, if not 1 - 2 hours prior to smoking will be fine. Do not foil and place in cooler. That technique is use for tough cuts of meat such as brisket, butts and ribs. That technique turns your cooler into a passive oven, which will hold the temperature of the meat longer in the area which collagen can continue to break down, and make the meat more tender.
As mentioned. if you foil and place in a cooler it will make the skin of the chicken tougher, but smoking chicken in the Bradley will make the skin rubbery. Many of us will finish chicken with skin over a hot grill or under the broiler to crisp the skin. Keep the vent 3/4 to fully open when smoke/roasting chicken with skin.