The birds look good, nice color.
You cooked those birds for 5 hours plus at 240°?
They took that long to come up to a proper IT?
That seems like a very long time for chickens.
Smoked fowl is notorious for rubbery, chewy skin with poor bite through consistency, there are several things you can do to improve it. You may not get crispy crunchy, but you can get a nice bite through with a Pop!
Thoroughly air dry the skin for 12-24 hours and cook at higher temps to render the skin, temps of 350°-375°.
Or
Rub the skin with a 1:3 mix of cornstarch:salt, then thoroughly air dry in the fridge for 12-24hrs and cook at higher temps of 350°-375°
If your smoker can't attain the higher temps, you can smoke long enough to get color/flavor, take it to an IT of maybe 145°-150° and then finish under the broiler or at 450°-500°.
The preheated skin will crisp very quickly.
Birds can also be moved to a blazing hot grill and finished there to crisp the skin with direct heat.