Hmmm, that was part of my logic for avoided a brine and doing the salt rub both under and over the skin....
(and use of baking powder, both as a drying agent and its effect on the Mailard Reaction)
Good ideas Warren, I will experiment till I find what works for me...
If my smoker would go higher than 275f I would bump up the temps for the last hour. Some people take them out of the smoker and toss em in the oven at 350 for the last hour.
I was hoping to avoid that though, the low temps make for some amazing meat quality.
I think my next effort will be using 275 and not soaking my Pecan chips (the small amount of steam from that may had a negative effect)
If both of those don't result in crispy skin, I will try your suggestion :-)