Well I tried some split chicken breast yesterday and it was my first try at chicken. I brined for about 3 hours and put some rub on them and then smoked at about 300 with cherry chunks. I wasnt sure on the temp for chicken cause when I grill I go by looks, well my pre-set on my thermo said 180 for poultry. I thought 180 seemed high so I looked at one of my wifes cook books, it also said 180. So I took them out at 180 and man they looked and smelled AWSOME and the flavor was great also but I had to drink about a gallon of tea with dinner. Anyways I checked the USDA site this morning and it says 165 for chicken. So next time I think I'll do an over night brine and take them out at 165. I'm going to take the left over meat and shred and re-heat with some BBQ sauce for sandwiches so it wont go to waste. Lesson learned!