Hello i am a new member, and this is my second time smoking chicken on my electric smoker. The first time the skin was rubbery the temperature was 250 on the smoker, But now i want to try a brine spatchcocked chicken on my smoker, but the temperature only could get to 275 max. How can i get a crispy skin on my chicken, and for how long should i cook it on the smoker. It's a 5 pound chicken. After smoking it Do i have to put it on the gas grill direct or indirect? Thanks.