Boneless-Skinless Chicken Breasts

+1 on the brine
+1 on pulling them as they hit 155-160f

Are you talking about grilling them or smoking? I prefer to grill chicken breast (BLSL) at about 350-400f on my Egg (direct, no platesetter or anything).

One problem with these cuts of meat are that they are thick on one end, and thin on the other. By the time the thick end is done, the thin end is overdone.

I butterfly mine so they are a uniform thickness. They also cook faster that way, so there is less time for them to dry out.

CD

marinate in italian dressing, get the egg up to 400 and put the boobs on. turn 1/4 of a turn after 4 minutes (gives you the nice diamond grill marks), flip cook another 8 minutes, pull rest for 5 minutes enjoy. i grill chicken breast for my wife and I a couple times a week and it is always done and juicy.

Most overcooked protein on the planet.
Other than that, it's all been said somewhere on this thread.