Last time I kept a sheet of foil over the breast meat to try to keep it from getting too done before the dark meat. I was cooking indirect in my kettle.
Ultimately when my dark meat finished up I didn't have enough color on my breast meat skin. Everything tasted great but next time I would not leave the foil on so long -- it just didn't look uniformly brown.
And you eat with your eyes first . . .
Cooking on: UDS, Weber gasser and Dutch Ovens a-plenty