Some great advice in the posts. Cooking to no more than 140f-150f is the most critical. Brining does help retain moisture.
My method is probably a bit controversial. I brine for an hour or so. Wash, dry and pack in vacuum bags. Sous vide at 145f for 2 hours. Then open up, pat dry, oil with olive oil and give quick sear on both sides. End product always moist, cooked consistently well and they have the texture of THIGHS.
When you stop horsing around it is time to fire up the BBQ & Smoker