I tried something a little different (for me) this time and they were outstanding. I'm a thigh guy. Breasts seem dry and flavorless. Yet MrsLC favors breast meat. So I needed to find a way to make it acceptable for both of us (and the teen boys who live in my house and call me "Dad"). I've used Tip's Slaughterhouse Brine with great success in the past for smokin'. So why not try it for grillin'? I made up a 1/2 batch and brined six breasts for 5 hours. Rinsed, dried, oiled 'em up and sprinkled 'em with a little more onion and garlic powders, fresh cracked pepper and some fresh grated lemon peel. Tossed 'em in the Weber Kettle and took to 155 IT, put some bacon strips on them that had I leftover from breakfast and then some Swiss or Provolone cheese. Took them to roughly 163 until the cheese melted and pulled 'em off and...yes..ate them! I've never been more pleased with the taste, texture and moistness of a chicken breast. I'll be doing chicken breasts this way a lot more. Thanks for reading.