Hi guys, haven't posted here in a while due to work and recent wedding.
I have smoked plenty of ribs and butts and a few briskets and they usually turn out pretty good. Lately I have tried to to get into chicken for the first time and could use a little help. Meat has good flavor and I hasn't been dried out but I cannot get the skin to turn out like I want. It is just too tough for my liking. I want to be able to bite through the skin without pulling most of it off. Any advice?
I usually brine for a couple hours then onto the WSM at about 275-300. I cook the birds to 170-175. Do I need to adjust the temp?