I am new to the forum and recently bought an 18.5 WSM. I have been looking around and decided that for my first smoke I would try a whole chicken since they are cheap. I didn't want to totally ruin a great (and expensive) cut of meat quite yet.
I used a basic Sea Salt and Sugar brine on the chicken and then used Famous Daves Rub for the outside of the chicken and as an injection (probably was overkill to brine and inject.) I set my smoker up with enough charcoal for a long smoke, used my chimney starter to get some coals burning and used apple wood to create my smoke. I maintained right around 275-300 throughout the duration of the smoke which took around 3.5 hours. I pulled the chicken when the breast measured 165 and the leg was 180.
The chicken turned out decent and the color was gorgeous but the skin was uber bitter and inedible. I originally got the taste of the skin on my fingers and thought the whole chicken was ruined. The rest of the chicken tasted good with plenty of room for improvement.
Any advice on how to avoid the bitter skin in the future?