About a month ago, I attempted to smoke a turkey, my first time. Used the brine off this forum. It was cold as hell out, 25 below and had to wrap my big chief in 6" of insulation to maintain a temp. After several hours (9), turkey had an internal temp of 170. The taste of the Turkey was to die for. I dont see me every baking one again. But one thing, the skin was very rubbery and chewy. I was somewhat like chewing on a rubber band, a very flavorful rubber band LOL. What caused this? Was it too much smoke? Should I have covered the bird in foil? I want to do one again soon but would like to avoid the rubbery skin if possible. Thanks.