I have cooked several whole chickens since I got my bge a couple of months ago. I have tried different methods of cooking each time. Beer butt, in a pan, and naked. Each one has had a good flavor, but has a consistently rubbery texture. I always keep it at 325 and vary the time according to weight. Any input on improving the texture is appreciated. All of this is practice for my plans to do this year's thanksgiving turkey.