I did chicken breasts last night for a neighborhood potluck. Some Traegers poultry rub and about 45 minutes on direct heat, and they were delicious.
I checked them once and they were at 140, and ran inside to get some drinks in a cooler. They got to 170 by the time I got back, and looked dark on the outside.
I should probably have pulled them and tented in aluminum foil when they were 140 and the presentation would have been nicer, but the meat was juicy, and the flavor was out of this world.
We all got together and made breakfast burritos out the leftovers, and the chicken with some salsa, scrambled eggs, and grated pepper jack was outstanding.
Got a good deal on some porterhouse steaks this afternoon (grocery cut too many for the 4th), so they're going on the Egg for dinner.
Thanks to everyone for the advice to this newbie. Erik