This may be considered treachery, but I’ve gotten to where I pretty much only grill boneless skinless thighs. They are amazing.Sent from my iPhone using Weber Kettle Club mobile app
Try removing the skin completely, and using a knife, scrape away the fatty nastyness from the underside of skin, then replace skin and smoke slow, skin side up. The skin will adhere back onto the meat and won’t shrink as bad. I’ve used this technique in KCBS BBQ contests to achieve a clean bite without the skin pulling off...Sent from my iPhone using Weber Kettle Club