Hi Everyone, I'm putting out a call for help from the pros here. I've smoked several batches of wings/thighs over the past month or so, and every time I end up with a pretty rubbery skin. I do a buttermilk/salt brine for 2 hours, then season them and put them right into the smoker. I have an MES 30 smoker, and generally try to keep the temp around 300-310 when the meat is in there. I also use an AMNPS for my smoke. I generally cook the chicken to about 180 degrees before pulling it, and then i throw them in the broiler for about 2 mins on each side after. I've also tried saucing them before the broiler, and also after. Doing it after does help a LITTLE bit with the crispiness, but not enough I'm finding. Should I be keeping the smoker at a high temp? Is there any other methods out there that can help get a crispier skin on my chicken? Any info is much appreciated.