So i am cooking up some chicken thighs this weekend for practice as if they will be used in competition. So i plan on de-boning, brining, scraping the fat off skin. But i swear i saw some information from a pitmaster that removed the skin and put just the meat in the brine while he removed the fat from the skin and then left the skin in the fridge while the chicken brined. He said this would help negate some of the "rubbery skin" effect by not subjecting the skin to the brine. Does anybody do this or am i just crazy?