This recipe isn't mean to use the skin since you are pulling chicken from the bone. You are cooking low and slow which imparts more smoke flavor. However if you want crispy skin, after smoking for 30 minutes at 225°F, increase the temperature to 375°F and cook for another 1 to 2 hours until it reaches temperature. Spatchcocking the chicken and adding 1 tbsp of baking powder to the rub also helps crisp up the chicken.