Chicken Breast problems

Unknown

I have had excellent results with cooking whole chickens, spatchcock or nonspatchcock, by pulling them off the BGE at an internal temp of 162. But when I cooked several breasts last night, they weren't that succulent, juicy white meat heaven I was used to. [p]They were still really good, but somewhat dry. Should I pull breasts off at a lower temp?[p]

Rumrunner

Ham 'n Egg, you might want to try brining them in a basic brine solution for 8-12 hours and cook normal, take off at 160° internal.

Unknown

Ham 'n Egg,
Were these the Boneless Skinless type? if they were, you're missing the skin, which acts just like when the chicken was living- keeps the moisture in and protects the meat. I would either Brine as had been suggested, or marinate. And since the breasts by themselves have a lower mass and more surface area, I would go for a higher temperature (as you wouldn't want to 'roast' a chicken breast.
If these are bone-in w/ skin, then just try marinating, injecting, or brining, and go for the higher temp

Pakak

I'm not a real poultry fan, of any kind. However, I have come to like boneless skinless breasts off the egg. My favorite way is to coat them well and sprinkle liberally with a rub. I don't check the temp but just go by color and "bend". Also, seems like I cook these higher, like about 400°.

MickeyT

Ham 'n Egg,[p]If you take each breast seperately and put them in a ziplock bag, remove all the air and whack with a blunt object till they are about 1/4" thick, you just won't believe how juicy they are. 4-5 minutes a side is all I do.
Yummy.[p]Mick