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Always room for boneless chicken

I know, it has been done a million times before, but my charter is to show that the Egg is an everyday cooking system so I frequently show my cooks even if they are routine.

Boneless chicken coated with EVOO and Stubbs Chicken rub.  Done direct, raised grid at 400 until the internal was 165.  Stubbs was OK, but nothing special.

Sweet potatoes on the side.  A solid everyday cook.

XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys


  • TjcoleyTjcoley Posts: 3,528
    May not be special, but still a good looking cook Doc. Boneless breasts always dried out on the gasser. Moist as can be on the Egg.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Charlie tunaCharlie tuna Posts: 2,191
    Have your tried brining the chicken before cooking, I think it can help the dryness of the finished product?
  • MickeyMickey Posts: 18,746
    One of the best things one can do on dryness is pull that breast at 155 to max of 160. You will get the 160 off pulling at 155 and no way it can be dry.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

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