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Chicken Breast Bone-in

dwtdcdwtdc Posts: 33
edited November -1 in EggHead Forum
I have cooked chicken breast bone-in and never gotten what I want from a good chicken breast. It's not bad but not anything I rave about. I cook indirect and cook until temp is 165 internal at about 350 degrees. It always has a nice mild smoke on outside but inside is so bland. I am using large breast. Should I use smaller breast? Should I cook longer. They are not just falling off bone. I want a chicken breast that is awesome!!!! Any recommendations?


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