Not sure what is happening, I smoke skinless boneless chicken breast after brining them overnight in the slaughter house brine,weekly, now they are not juicy but they are not dry. I recently did 60 thigh leg combos and brined them over night using slaughter house and they turned out juicy as could be. I have done whole chickens too and they actually shot juice on my when I pulled them apart.
Can you post the brine ingredients that might help to figure out what is going on,
As Biaviian has asked what temperature do you take the chicken too. I have read online a lot about USDA recommendation of chicken. IF you take it to their suggestions you will end up with dry chicken. Most sights say cook until juices run clear, and I can get that at 155-160 degrees. I have read this quote on many of cooking sites and I love it.
"If everyone followed the government’s advice every time (along with basic sanitary procedures), it is virtually assured that no one would ever be plagued with the troublesome bacteria sometimes associated with chickens — and that are killed at 150°F (66°C). It is also virtually assured that no one would ever eat chicken again."