Hey everyone. Yesterday i smoked a drunk chicken. I used a 7lb oven roaster chicken. I rubbed it with olive oil, all-purpose seasoning and a bbq rub sitting on a can of yuengling . I smoked with apple and hickory wood chips on my masterbuilt propane smoker @300° for 2.5 hours til it hit an internal temp of 165 in the breast. The meat turned out excellent although the skin was chewy not crispy. Anybody else have that issue?