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If you smoke chicken at 225 it will come out very tender & moist, but the skin will be rubbery. To get it crispy you need to put the chicken on a 350 degree grill for a few minutes or in the oven. Another alternative is this. It's pulled chicken & it's very good but you probably shouldn't eat it all the time unless you have a cardiologist on speed dial. Here's the recipe we really like.
Smoke at 225 until thigh or leg is 175. Take skin off, put aside. Pull meat from bones, just like PP. Fry some bacon in a pan until crispy. Put on paper towels. Take chicken skin, chop into small pieces & fry in bacon grease until crispy. Put on paper towel to dry. Chop bacon into small pieces and combine with skin. Toss all together with chicken. This way you get the smoky flavor of the skin & it's crispy. The chicken is very moist because it was smoked at a lower temp. I know it doesn't sound too healthy, just don't eat it every night.
