I've done the ideal 160-165 internal breast temp and I don't like it. It's almost like the breast meat isn't cooked long enough and a little rubbery. The first whole chicken I did on the grill (spatchcock style/butter fly) I waited for an IT of 165. Took it off and didn't like the texture of the breast meat....rubbery :-( My ole lady did one in the oven and we took it out in an IT of about 175. Wayyyyyyy better! The meat was juicy, dark, tender & fell off the bone. I don't know why people say internal of breat meat 160-165? Does anybody else cook there whole chickens and try to shoot for a hotter breast IT?