Chicken Breast so moist

JMCXL

Nice seasoning - Dizzy Pig "Dizzy Dust" Did Direct at around 400 degrees
Cooked to 165-170 Internal (thanks Thermapen )

johnnyp

Chicken breast is a regular around here.  

Glad you enjoyed it 

Woodchunk

Love chicken breast on the egg. Yours look great

Carolina Q

Breasts get a bad rap. Tough, dry, ugh! All you have to do is season them well and stop cooking them before they overcook! Yours looks great!

NC_Egghead

Looks good from here!

kl8ton

@JMCXL

NICE!  I do these frequently to have an add-in protein during the week.  Try pulling them a little earlier.  When I started cooking these years ago, it was 165-170.  I backed it down to 160 and now I pull once it crosses 155.

edit: I am still working on the rubs you sent during the exchange last year.  I just put some on eggs this weekend!

GrateEggspectations

Personally, I find it hard to think of a food that benefits more from the BGE’s moisture retention than chicken breasts. 

leemschu

Looks good. I find it hard to beat a breast cooked to 140 still hot from the egg. 

JohnnyTarheel

Looks great ... in our rotation often 

JMCXL

leemschu said:

Looks good. I find it hard to beat a breast cooked to 140 still hot from the egg. 

I thought you need 165 for chicken breast cooked on the egg to be safe???

GrateEggspectations

JMCXL said:

leemschu said:

Looks good. I find it hard to beat a breast cooked to 140 still hot from the egg. 

I thought you need 165 for chicken breast cooked on the egg to be safe???

165 is the accepted standard. 

thetrim

MOIST for the win!

bgebrent

150-155 perfectly safe pull temp. Carryover cooking gets you 5-8 degrees higher during the rest.  The egg however saves the 165 cook.

saluki2007

Agree with Brent.  165 is the final IT.  I try to pull mine in the 155ish range and let sit for 10ish minutes.

JMCXL

Thanks for the input. I feel safe with the 165 and off the Egg it is very moist

jeponline

This is one of my most common cooks.  It's so easy, always comes out good, and I cook extra to have leftovers that I can throw into a quesadilla or on a pizza.