Quick turkey question before I throw my bird in the MES 30. The last time I smoked a whole turkey, I brined, smoked for about 5 hours at about 230 degrees until internal got to 167, removed, wrapped and rested for about an hour and then carved. I found the skin to be chewy and rubbery. It had a great taste, but wasn't crispy and wasn't exactly easy to chew. The meat was great though. I'm just wondering if this can be avoided? Should I throw it in the oven at a certain point to crisp the skin up? Thanks all.