Here's how I like pulled chicken. 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, but leave bacon grease in pan. 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.
It will make your Cardiologist cringe, but it is to die for.