I do my chicken every time without skin. Chicken bark FTW. I taste tested skin vs skinless, and skinless brined / bbqed won every time. My chickens were butterflied also, so no breast bone.
I never had issue with dry meat. The breast might get a bit drier, but recently I foiled my chicken at 150, until it hits 165, then rest, and it was a huge hit.
I'm currently getting ready to smoke a turkey skinless, although I may save the skin to use as a "tent" over top of the meat to help keep it moist.
If you do fine you get dry meat, just slice or pull the meat, and toss it with the sauce. The meat will soak up the sauce and re-hydrate. Serve sliced!