How to smoke chicken without it coming out tough?
Chicken is difficult to get right in a smoker. Cooking at really low temperatures can result in a rubbery skin. Chicken is one meat where I've never seen the need to go low/slow.  Brine the bird if you're worried about drying it out or if you want to get some extra flavor into the meat, but it's not necessary. In any event, make sure you get the skin dry before cooking. Overnight in the fridge should do the trick. I like to rub the skin with vegetable oil and BBQ rub (or sometimes just salt &amp; pepper) and cook it at around 300-350f on the smoker. Not only does it cook faster, it also doesn't take on an overwhelming amount of smoke.