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I have tried a dozen different techniques, various heats, rubs, sauces, oils and butters! the skin is always soft and fatty or like leather and all comes off with the first bite! anyone have any other tricks to a perfect skin for competition BBQ chicken thighs? (two 18.5 and one 22.5 WSM's)

Competition coming up and we have to do a 5 hour butt for people's choice. Anyone ever done this? what's the best way to get it done, pulled apart without burning it up?