Yes as you mentioned you’d need to brine it to add moisture to the meat. But I would imagine after a few hours on smoke you could wrap that bird and get that real “fall off the bone” you are looking for while retaining a lot of moisture. I’d even go as far as maybe putting in a foil pan and add a little chicken stock to it. I bet that would come out pretty darn good.
Took a stab at Jeff Phillips "bacon wrapped chicken thighs"...OMG !
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Made up a dozen of these with some homemade potato rolls.
The only alteration I did to his recipe was to add some shredded cheese to the chicken before I rolled them. Magnificent.
Did smoke the neighborhood out though
  
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Looks great! I’ve been smoking out the neighbors lately too!
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DougSmokes Looks great, glad they came out well! I hadn’t cleaned my pellet grill in a while and I started it up on my deck, my neighbor was walking past and rang our doorbell panicking thinking our house was on fire!
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