<snipped just about everybody in the group>

> Slow smoking a turkey
> is going to result in a rubbery-textured skin, which is the price
paid for
> this method of cooking a bird.
> OP, just toss the skin and enjoy the meat.
> Jack Curry
>
>
I gave up on chicken skin. My best effort resulted in a texture
somewhat like celluloid. The meat didn't last long enough to
form much of an opinion. The table ended up littered with
bones and skin. The only comments were muttered curses
about a stingy host that wouldn't cook enough to go around.
Fortunately it was BYOB so they couldn't bitch about that.

Brick( smoked chicken skin sux )