Hey folks, We just smoked our first suckling pig (30 pounds) on my homemade backyard BBQ Pit. While the meat came out incredibly delicious, unfortunately the skin was just way to rubbery for human consumption. We oiled the pig down prior to cooking, but after 6+ hours at around 225' that skin was not the awesome cracklings i've had at other Pig Roasts. I've found the same deal with chicken and turkey skin when prepared via the low and slow method. Does anyone have any suggestions for anti-rubberized skin when cooking at the low temps required for perfect meat tenderness?