last shot at chicken was a dud. I am planning to push these breasts at 275-290 and get them off asap. I know dry out is a large concern. I have them in a brine right now where they are still partially frozen so hoping to brine and thaw? Anyway, I was thinking of injecting with an oil and margarine base with a few adds like garlic and onion but wanted to get an opinion on that. I was going to glaze at the last 15min of the cook. I planned to just use my BBQ sauce but open to suggestions there.