Whether I smoke whole chickens or turkeys, the skin is always rubbery and inedible when pulled out of the smoker and sliced/served. And I seriously miss crispy chicken and turkey skin. Yesterday I smoked a 6 pound chicken (Walmart - 99 cents/pound - score!) After smoking for about 3 hours at 275F and achieving an internal thigh temp of 165F, I put this chicken in the oven at 425 for 7 minutes (I could see skin bubbling everywhere). End result was the skin was awesome as well as the bird. The picture below is just out of the oven. I will do the same for my next turkey and see if 7 minutes in the oven at 425F gets the skin crispy as well.