I did chicken breast this evening, I kept it pretty close to 275 until the 2hr mark when I checked the internal temp, (lead on digital thermo broke.) The outside layer of the breast was similar to sausage casing, she doesn't do sausages. Is there a way to avoid that? My kids and I loved it, just looking for a way to appease the misses.
PS I finished last 20 min in oven, but it already had the tough layer.