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Breast Help

SlimSlim Posts: 44
edited 9:03AM in EggHead Forum
I hope somebody lokks in! I have a killer recipe that i have used on my now retired gassy for chicken breasts what time and temp do you cook them on the BGE? use jack daniles or hickory? or none? I took the recipe from the food section of the Atlanta paper few years back if it works good on the egg will post
thank you!


  • Wise OneWise One Posts: 2,645
    Slim, I have always cooked my chicken breasts (bone in) at 350 for about 30-45 minutes. I use my polder to check the internal temp to make sure it's about 170-180. I use pecan for smoking since it's plentiful in my back yard and it's good on poultry.

  • SlimSlim Posts: 44
    Wise One,thanks for the info! this chicken is really moist uses a salt rub that is then washed off and i have never had chicken this moist before i will have to so some on sunday and see how the egg does on it!

  • Nature BoyNature Boy Posts: 8,402
    Wise One's technique will be perfect. Even higher cooking temps okay. Personally, I prefer to pull them off at 165, and I always check the internal temp of those lean meats that have a small window before they start drying.[p]Have fun, and please share your killer recipe if it works out! It will.
    beers and such
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  • BordelloBordello Posts: 5,926
    Wise One,
    Do you cook your chicken with the skin on or off????? I usually buy boneless/skinless breast but have bone in/skin on in my frig. for tonight or tomorrow.
    New Bob
    Have a geat weekend

  • Wise OneWise One Posts: 2,645
    New Bob, actually both ways. I like skin on personally but I know it's not supposed to be really good for you. My wife tends to remove the skin after the cook. I think the skin keeps the meat moister but it could be just that the outside dries out with no skin.

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