2nd attempt at Chicken

[Moscowbni]

my bad...but didn't seem to make a difference.  Breasts were moist (as was all the rest), and flavor sunk in rather deep.  These were rather small chickens, not the all breast types.  In Kuwait, the chickens are more natural (read this as skinny), and less modified than what you normally get in the states.
Cheers.

[Durangosmoker]

I have cooked a goose breast side down, and the breast meat came out much juicier that a breast up one.  I now rest them after cooking with the breast down, which is almost as good at getting the juices back into the breast meat, so your cooking technique may not be a bad idea, especially with a skinnier bird.

[DivotMaker]

Stephen, the birds look fantastic!  I used to cook turkey breast-down, when I did them in a pan in the oven.  But, since smoking them in the SI, they are always breast-up.  The reason is heat... The heat source is below the bird, and the dark meat takes longer to cook.  So, with the dark meat down, they tend to cook more evenly; by the time the breast is at 165, the lower dark meat is also perfect.