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This. We've eaten more SV chicken breast in the past few months than we did in 20 yrs. If you can't rig up a SV setup in time, brine and grill them raised direct, 375ish. Pull when IT=155 max.The Cen-Tex Smoker said:147 for 2 hrs. (Obviously, 150-ish would work fine). If you want otherworldly chicken breast, SV is the ticket.The Cen-Tex Smoker said:Brine, sous vide, season, sear. You will never go back with chicken breast again.Unfortunately no sous vide here. Could do a redneck one in the cooler, what temp, now long?