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2 whole chickens (3 ½ to 4 pounds) brined overnight and smoked with apple wood at 250⁰for 2 and a half hours until the breast is 160⁰remove from the smoker and double wrap in aluminum foil and let rest
The bitter skin was probable where you had the blanket on top and the smoke couldn't get out. My chicken skin use to taste bitter till I started leaving the vent open.
The birds do look alittle bit on the dark side. Now for the bitter taste I would have to agree with Josh and say that it's from the blanket that is keeping in the smoke. You have to vent the smoker or you will get the bitter smokey taste.