Since people love their CS for smokin poultry except for the rubbery skin, I was thinking, maybe you could put it in a very hot oven before or after smoking it? I'm thinking maybe a 550 degree oven for maybe a half hour and then move it to the cs?
Or do you think finishing it in a hot oven would help?
I'm thinking that starting it on the hot oven would be a better choice. I once made "thompson's turkey" --- a foodtv recipe --- where I did the really hot oven at the beginning and it was the best turkey I ever made. Still too much work , but definitely incredible ( 30 - 40 ingredients ).
What do you think?