First, GLAD I CAN GET BACK IN!! Don't know what happened, but since yesterday, I couldn't connect to the site! Talk about withdrawals! Ok, so last night I did a 2:1 snake method with apple wood chunks at the front, middle, and end. Indirect cooking for some skin on chicken thighs, wings, and drumsticks. Total cook time was around 3 1/2 hours. Temp stayed at 250 the whole time. Low and slow. And for the most part, we loved it. The skin, however, was.....strange. rubbery, I guess you'd say. No biggie, we just peeled it off and the chicken underneath was as moist as could be.
My question: is that to be expected? Should I have removed the skin from the parts from the get go or did I just go waaaaaaay too long with this cook?