Dome Temp for Chicken Breasts?

egghead43

I've mostly used my BGE for pulled pork so far and it's been awesome for that.  I've only cooked chicken breasts twice, and while they were good, they could have been much better.  With a dome temp of about 400 degrees, the chicken has taken over 30 minutes to get to a 165 internal temp.  Cooking so long, the skin has been mostly charred and the chicken hasn't been nearly as moist as I would like.   The char has also been overpowering.

What temp should I cook the chicken breasts at?  With my old propane grill chicken breasts would only take about 20 minutes, but back then I never paid attention to the grill temp or measured the internal temp of the meat.  It never got nearly this charred.

shtgunal3

I go raised direct (cooking grid at gasket level) @ 400-425. Never gets charred.

Darby_Crenshaw

gotta let us know if you are roasting (indirect) or grilling at that temp

Thatgrimguy

Start pulling of the grill at 140-145 instead of 165 and let the rest and rise handle the rest.  Chicken at 150 held for a couple minutes is as safe as chicken cooked to 165 and held 1 second.

You will see a ten degree plus rise after taking the breast off the cooker as well. So pull 20 degrees sooner and rest for 5 min.

clifkincaid

This has been my downfall @Thatgrimguy...next breast I will pull off way sooner.

jeffwit

I just did bone-in breasts raised direct at 400* yesterday. Took about 20-25 minutes to get to 160ish. Moist and delicious. No charring of the skin. What is your setup when cooking the chicken?

bhedges1987

I go raised direct at 400

NonaScott

I would suggest filling your fire box only half full of lump and spreading the coals out when you get to 400. This will give you a more even cook and creat more distance between the coals and the chicken.

JohnnyTarheel

Raising your grate to the felt line will solve that problem. 

DieselkW

http://eggheadforum.com/discussion/1193930/bone-in-chicken-breasts#latest

I like to do breasts indirect, low temp - less than 300º without any smoking wood. Takes longer, but you end up with an evenly cooked breast that isn't dried out.

Then, remove the plate setter and just leave on as long as you want to get the skin side as done as you want, or just to put grill marks on it.

Jeepster47

I'm more in line with @DieselkW ... indirect at 350 degrees.  That temp will also yield an evenly cooked, moist breast.  We strip the skin off, but that temp cooks the skin just about right for those who want it crispy.

Never thought about a "reverse sear" on chicken breasts ... it's a good idea ... even if it made me laugh.

bhedges1987

I actually love the charred bits of chicken on breasts when doing them and normal grate level. Either way I do it, they always come out moist. Are you tenderizing them prior to cooking? 

RedSkip

Raised direct 400, I even do it at the factory grate level.  Flip and check every ten minutes.  Cook to 165-180 depending if I've had one too many brewskis...ha.

Skiddymarker

Big difference on the bone or skinless/boneless - as Dad always said a breast is not a breast is not a breast, they is all different! Not sure he was on about BBQ. 
400ºF raised direct is the way to go. Bone in will take maybe 10 minutes more. Pull at 145ºF tops, rest for 10 in a foil tent - on a rack.

DieselkW

Jeepster47 said:

...

Never thought about a "reverse sear" on chicken breasts ... it's a good idea ... even if it made me laugh.

I always brine chicken pieces, makes it harder to crisp the skin without direct heat and that fat spitting into the lump. I guess I never thought of it as reverse sear, since I'm bringing the internal up to 160º - but yeah... that's what it is.

I will, however, take your suggestion to bump the temp up to 350º indirect and see how that works next time.

DaveRichardson

I like the indirect route....  No smoke, cook to about 145 then remove. Depending on who I am cooking for, I'll then pull the PS and go nuclear and do a quick sear for marks, or just leave it alone. 

My my wife buys very thick chicken breasts in bulk that I will pound down to an even 3/4 thick so cooking is more even. 

Question for the flock.....  do you all brine your chicken breasts?  I haven't yet, but have seen great results with turkey breast before. 

RedSkip

I brine.  It makes the world of difference in juiciness and texture.  

Recipe:
1/2 Gallon Water (64 oz)
1/3 Cup Salt
1/3 Cup Brown Sugar
Additional Spices/Rubs to your liking.

Brine for 4-8 hours depending on your liking.  Longer = Salter

The Briner

DaveRichardson

Thanks, @RedSkip.  I'll give that a try for the next batch.  If I cut back the salt a good bit, ya think I'd be OK marinating overnight?

RedSkip

You bet, or add more water.  

DaveRichardson

@redskip......Sweet. I'll give it a run next week. 

egghead43

Thanks for the replies so far.  I am cooking direct.  The grate is at the normal level as I don't really have anything to raise it.  It sounds like pulling off at 145 might really help.  I also don't mind trying the indirect method.  I've done skinless breasts with a little marinade.

Chubbs

egghead43 said:

Thanks for the replies so far.  I am cooking direct.  The grate is at the normal level as I don't really have anything to raise it.  It sounds like pulling off at 145 might really help.  I also don't mind trying the indirect method.  I've done skinless breasts with a little marinade.

You have to raise the grid to felt line. Problem solved. Get a second grate. Drink 3 beers. Set empty cans on grate at stock level. Place new grate on top of beer cans and place chicken on this grate. 

NonaScott

Put less lump in the firebox. No more than 1/2 full. http://eggheadforum.com/discussion/1194372/mojo-chicken-tonight-pic-heavy

DieselkW

You have plenty of ways to raise the grate. Three bricks. Plate setter legs up. Three aluminum cans set in the fire ring notches.

Just don't use wood, that gets awkward.

egghead43

DieselkW said:

You have plenty of ways to raise the grate. Three bricks. Plate setter legs up. Three aluminum cans set in the fire ring notches.

Just don't use wood, that gets awkward.

Well if I use the plate setter then I'm going indirect, but point taken on easily raising the grate level.  I think I'm going to go indirect next time.  There's no way it will char then and I think it will be more what I'm going for.

WileE.Coyote

+1 for raised direct.

Dome temp around 400'. Bringing makes a big difference if you have the time. Any generic brine will work. Flipped every 10-13 mins. Pulled at 160 internal temp. Temp will continue to rise on the plate*

This has provided consistent results for me. 

On a side note* If your marinade/seasoning has sugar in it, cooking it raised direct will help prevent charring.