Nice job, Ed! Were these whole chicken breasts, or half breasts? When I do split breasts (like this past Saturday), they are usually done in about 1.5 hours at 225F. I also use the bacon wrap method and brining, and like Tony said, the bacon has always been kind of rubbery. Perhaps at the higher temp, it gets more crisp...I will have to try that. I have used the grill method (taking the chicken off at 155 or so), but you have to watch the flare up on the bacon grease!