is it the brine? the cooking time? the final temperature? i'm getting chicken that tastes great, but the texture of the meat is mushy and my wife can't stand it because of that, claiming that it must still be raw in spite of the temperatures to the contrary. the only possible thing i can think of as a cause is the fact that i am brining them. any ideas? while we're at it, any ideas for the rubbery skin? bring up the heat near the end? finish in oven or on grill? help!