And after an hour on the smoke at 135 IT...
I'll be sure to post a pic of the finished product. Smoker is running around 285-290 with some KBB and cherry.
I'll post my birds tomorrow, but personally I only like fried chicken skin. I peel the skin off of all my smoked poultry. I don't find it palatable at all, even crispy. T o me the meat gets just the right amount of flavor.
What I meant was I smoke the bird with the skin on, I just don't eat the skin.