I did a few split chicken breast a few weeks ago and took them to 180 adn they were WAY too dry, next time I'll go to 165. They did pull and shred really easy but it took a bunch of BBQ sauce and about a gallon of iced tea to eat. Flavor was great, just dry. I did brine them also but I think 180 is just too high. I didnt foil either so maybe that would help.