Done a batch of 6 chicken breasts a few days ago, and was BOUND AND DETERMINED to make it moist. (Have always had that problem with poultry!) I brined them for an hour or two, then covered them with rub, and tossed into the smoker (Masterbuilt Electric) at a higher than normal temp for me. Set it at highest which is 275 on mine. Watched carefully, and yanked them when the thickest one was at 165, which was a bit over an hour. Right off the bat, they were AWESOME, dripping with juice! Here's the problem: I let them rest, covered in a glass container covered in foil for the 2 hours until Dinner time, and by Dinner time the container had about a 1/2 to inch of juice in the bottom and the chicken was fairly dry. Not terrible, but NOTHING like when I pulled them off the smoker. Is there any hints to stop this from happening? Or do they have to be eaten as soon as they are pulled, no choice?