I'm having trouble getting boneless skinless chicken breasts up to the proper internal temperature. They get up to around 155 - 157, then stall there and even come back down sometimes. I brine the breasts in a kosher salt/sugar brine for at least an hour in the refrigerator. I preheat my Cajun Injector electric smoker at about 250 for at least 30 minutes, then throw the breasts on. They usually get to the mid 150s in about an hour then stall out there. So I've been pulling them off at that point and then throw them in the microwave to bring them up to temperature. I'm using an iGrill to monitor the temperature, using two probes in two different breasts.
Any ideas what I need to do to get them to the proper internal temperature on the smoker?