One of life's little hazards down here is trying to time cooking with guests arrivals. My brined chickens went on at 1 pm, which was just after my wife and her friend left for a couple of craft fairs. Well, I cleaned up a little, put my newly rebuilt ice machine back in service, had a few mood mellowers, and three hours later, the chickens were done. But no eaters had shown back up yet. I left them on for another hour at just under 300. Finally, they got back and at 430 pm. At 5 pm, I took them and the chickens up and forced them to eat. The chicken completely took their minds off the craft shows and the new plants they had bought. I ended up with pulled-chicken. They were so tender and moist, the meat would just fall off the bone. I was going to brine one and leave the other un-brined,, but I forgot. I'm glad I did. They were most fine. The breasts were right at 200 and the thighs were just over 200. I think the over-cooking really helped.