Looks so juicy - especially for white meat. Could the secret be your cooking temp of 215*? I think about it and how I cook mine at about 325 to 350* - then, you'd better have sauce or gravy with it.
Of course, you're way up on a few levels higher than I. One thing I have learned is...I can learn from folks who have learned more than I have. Another big reason for being a member here - I can learn from everyone.