Duck breast

If I remember correctly I pulled them out at about 160* internal temp. They were medium when I pulled them and I knew the temp would rise after I took them out but I think that's where I went wrong. I found a post on here that said to pull them at 140* any thoughts on that? Instead of a traditional marinade, which is what I did last time I think I am going to try injection to assist with the moisture retention of the meat. I am trying to stay away from bacon wrap as that is how my hunting buddies do theirs and I'm going to be smoking 14 birds which we harvested last week and dividing them out amungst the 3 of us and want to add some variety to life.