Anyway, I have smoked whole chickens before and yes, i got the nasty rubber skin. However, I now know to not cook them all the way and then finish on the grill or in the oven. I bought a whole chicken but one that was cut-up (country style accoroding to mrs goldie). Any suggestions on ways to handle chicken in this state? And, what internal temperatures work if you want to do 10 minutes or so on the grill to crisp the skin (or is this even long enough)?
Thanks in advance