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Stuffed Chicken Breasts Help

2Fategghead
2Fategghead Posts: 9,624
edited November -0001 in EggHead Forum
Last Friday Bobs posted a "Stuffed Chicken Breasts "

(butterfly boneless skinless with pesto slathered over the breast and provolone and ham all stuffed and tied with some rub and cherry smoke)

I am going to try it tonight. I read he ran it at 350* raised direct cook for around 45 min and added next time he may run it at 400*. My question is what meat temp am I shooting for?

I will check back because I am going to get started.
Tim
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Comments

  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    165-170 internal.. Any more than that you risk drying out the breast.
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  • Richard Fl
    Richard Fl Posts: 8,297
    I usually pull 160F. Also like to cook on small piece of aluminum foil so the cheese that drips out is saved to eat, not drop into the fire pit.
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Celtic Wolf,
    Thank you,
    Tim

    I will be puting them on now. I made 8 and there is only 2 of us. Any body up for stuffed chicken breasts? :lol:
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Richard,
    Thankyou,
    Tim

    Like I just said I'm goung to get started now. Come over if your hungry I made plenty (like always). ;)
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Thank you CW and Richard my cook went well! :cheer: I never had stuffed chicken breast before let alone do it on my egg. Cindy and I like it very much and will do it again and have people over to partake in a fine dish. ;)
    Tim
    PS sorry no pic's just a full belly! :P
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  • BobS
    BobS Posts: 2,485
    I am glad it worked out for you. What temp did you settle on and how long did they cook?
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Hi Bobs,

    For one thing I used my cyberqII and a small amount of lump and some soaked cherry chips. I tried to run at 400* cliped to dome and I just could not get there for a stable egg.

    So I added more lump and stired it in with the coles and used my wiggle stick to open the holes in the grate. Then I closed it and waited and slowly the eggs dome did rise to 325*+.

    Now I think this is where I may have made a mistake. I put some foil on the raised grate and added the meat and a meat probe. My egg never stablized and the breasts cook at a lower temp maybe 300*. I'm thinking the foil was to big and hindered my controler. Anyway i'm not sure of the time but I felt it went very quick. After 20 min being on the foil I turned them over and it seem like not long after I closed the lid my meat alarm was going off so I waited about 5 min's and used the thermapen on them and found them to be at 160*+ so I pulled them off and they were great!

    There was a lot of hot liquid grease on the foil when I pulled them off so I may have been leaking hot grease on the coles during the cook and that may have been why I never stablized to 400* because after I pulled the meat I carefuly removed the foil with standing hot liquid grease and the egg went to 400*. What do you think a drip pan maybe?

    Today I will check the used lump in the egg and see if there is any evidence of grease in there.
    Tim
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  • BobS
    BobS Posts: 2,485
    I prefer to cook mine direct. If I go indirect, I use a drip pan so whatever I am cooking is sitting on the grate. The exception would be something you intend to cook in a pan, like apot roast.
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Bobs,
    I agree I will do it the same way next time. I must have something going on. I did not find any grease build up in the lump or fire box. I did have some ashes in the bottom maybe half way up. Also we have had a lot of rain so, there may have been some moisture in the lump.

    Do you use foil under the breasts.
    Do you turn your breasts half way through the cook?

    What ever I will do it again because the end result was fantastic.

    Thanks Tim
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