I cooked boneless skinless chicken breast on my egg. I cook them raised direct about 350 to 400. I use a themapen to check IT for doneness. Does poking the probe in make the chicken loose some of it juices overnight? I only say this because it seems like there is a lot of juice in the bottom of container I hold them in after I pull them from the grill. I noramlly let them rest from 15 to 30 mins before I cut or server. However the next day the chicken seems dry. Is there something I am not doing wrong?