Grabbed a pack of bone in thighs at Wally World. Brined them for a couple of hours in a simple salt & sugar brine. Rinsed them off & patted them dry. Next something new. I covered the thighs in a coat of mayo, both sides & under the skin, then dusted them with Everglades fish & fowl. Got the WSM set at 275, with hickory & mesquite. Put the thighs on skin side up. After 1 hour I sauced both sides with Jeff's diluted 50/50 with water. I flipped them over skin side down for the next hour. Sauced both sides again & flipped them back to skin side up. Checked a few of them with a probe & they were done, 175 IT. I have heard that the mayo keeps the skin from getting rubbery and it works. The skin was not crispy but it was as tender as the meat. Overall the chicken was very juicy with a nice smoke flavor. I will definitely do the mayo thing again. Here's how they looked ready to go in. And ready to eat. And a cut open closeup for Bear. They had nice smoke penetration.