The meat is still great, it's not drippy squirty juicy but 'standard moist. I don't foil, maybe the overnight soak is keeping things moist? It's for all chicken meat, even a whole chicken. It's a long time habit even from when we cook poultry in the oven, always go minimum 180 max 190 at the deepest thickest part of the meat. The skin gets a bit rubbery but we never eat the skin. It makes the white meat WHITE with no blood red stuff. The bones are dark instead of bloody red. I'm just weird about that I guess lol
The part about safety though that does bother me, is lets say 160 does kill everything, and you poke around and measure 160 in a few places, but the one area you didn't check is only at 150 due to some pocket of air or thicker meat or something, then you eat that and end up in the hospital for 2 weeks, yikes!