Fired up the 700 today to smoke some boneless skinless chicken thighs. Smoked at 225 for 3 hrs until IT was 170. Let them rest for 20 minutes before eating. Inside of the meat was great but the outside had a thin layer that was tough, almost like eating an apple. I did salt (koser) and pepper both sides prior to smoking and flipped them after 90 minutes. Any suggestions to eliminate the tough outer area ?