I’m not @Brant_Drake but I went down this rabbit hole a few weeks ago. I had got like 10lbs of chicken breast from the store and the majority was fine except for some I had. It was cooked the same way but was so dry, stringy, and chickeny I couldn’t eat it. Apparently it could have been this:
I have no idea if that’s what it actually was but it was an interesting rabbit hole
I’m a one-trick pony, and that one trick is sous vide.
What I am reading here is “don’t eat chicken breast”.
That’s what I took it has. I’ve never had this issue with thighs
I read your posts about this, but in all honesty, I have absolutely no idea what it is and I’ve been 100% too lazy to look it up. 
That fat difference between the two is inconsequential compared to the improvement to flavor and texture. It’s worth finding other places in the diet to take out fats in order to eat thighs over breasts.
Yeah. Me neither. And my whole family (minus the vegitarian) prefer thighs anyway.
It used to have the added benefit of being cheaper too!
Thighs are still quite a bit cheaper where I am. It’s a great day when Aldi has them marked 50% off.
One of the stores around me seems to offer boneless skinless chicken breast and thighs for $2 a lb (10lb limit) every 2-3 weeks
I like the boneless skinless thighs. I season the ever living piss out of them and then air fry them. They are beyond delicious. Only problem is that my youngest boy will eat like 5 of them in a sitting and my husband eats 4 which leaves me with 1 and no leftovers. 
I’ll have to get some! I’m always on the look out for seasoning because I too like the boneless skinless thighs. Bone in skin on thighs have become my favorite thing to put on the smoker
Do you ever brine them?
I have. Sometimes it helps and sometimes it doesn’t. But I’m usually pretty terrible about thinking far enough ahead to have them soak long enough.
I smoked a couple of sirloins yesterday to about 130, then slapped them on a cast iron. Didn’t get the crust I usually do, and I’m not sure why. Still really good with some garlic butter on top.
Did you pat them dry before throwing them on the cast iron?
Do you have a sous vide or sous vide start kit you’d recommend?
I bought a cheap one off amazon. “Inkbird”. It was on sale for like $70 at the time. Has an app that allows me to control it/monitor it on my phone, which is cool. It’s done the job so far, but I have nothing to compare it to.
Before I put them on the smoker, but not after. I never do, though, so I’m kind of stumped. It was 2lbs of sirloin for $12.50. It definitely tasted good enough to feel like I got my money’s worth.
