So I have to preface this topic by saying that I have recently (in the last several months) lost about 35 lbs. Oddly enough, this is what got me back in to BBQ. I found the best way to lose weight was to drop sugar and flour, and add a lot of protien. I found that Chicken was about the healthiest protien I could find, but I got sick baked chicken really quick. So, I started smoking it everyweek and I really enjoyed that extra flavor. I know go through about 6-12 pounds of chicken a week. So after the last couple of pork shoulders (which hasn't helped the weight loss any) I got to wondering if I could do the same process with the chicken breasts. I very much like the systematic approach to smoking a pork shoulder: smoke until it hits "X" temp, then wrap and cook until it hits "Y" temp. Obviously I know that in this case, "Y" is about 165-170, but I'm wondering about the "X" temp. Once it hits this temp, I want to douse with some kind of juice (probably apple) and individually wrap each breast in foil and cook to temp. Now I know that obviously this meat doesn't have the fat that a shoulder has, but I'm thinking that the foiling process will help it fall apart, which is what I'm after. Any takers?