i smoked a small 4 lb bird last night......the skin seemed to be a bit rubbery, yet the chicken inside was very moist. I wasn't sure the thighs were cooked, my wife said they were we just aren't used to smoked chicken meat. the smoker stayed at 275, took it off after just over two hours. i'm curious if there is any way to get away from the rubbery skin. I also think another half hour or so would have been better. i had thigh temperatures of 165 and breast temps of 160.....is the rubbery skin a product of the smoking?