I cook two whole bone in breast every year at thanksgiving, has turned into the family favorite. I sprinkle a little Lawrys seasoning on them, cook indirect at @ 225-250 with a couple of small pieces of pecan wood with the charcoal. Pull at 155 internal temp, lightly cover with foil and let it rest for about an hour before slicing. Internal temp will continue to come up and stop right at 160, this is the key to keeping it from drying out, don't over cook it.