Originally Posted by cmcadams
When I took the class a year ago, we were told that smoked chicken has rubbery skin, so don't count down for that. I don't, as the skin isn't that big of a deal, though I do taste it.
On appearance only, that chicken could score much higher if it weren't black. It may taste great, but the appearance score would likely suffer.
I agree that chicken skin can be rubbery but how the cook deals with that is part of what judging. A good cook can smoke chicken, present it crispy or tender (bite through) and should be rewarded for it.