Gonna try something a bit different (for me) tomorrow, and seeking advice. Have some split chicken breasts to put on the Weber Summit Charcoal (aka Summit Kamado), the plan being to grill them direct but at an elevated height. Charcoal will go on the bottom level, as would be the case for a kamado type cook, but with no deflector plate, the cook will be directly over the open charcoal but on an elevated grate sitting on top of the main grate. The distance between the cooking grate and the charcoal grate is 16 1/2”. I did this with thighs about a month ago and they came out fantastic. In that case, some were cooked with the skin on and some with the skin off, and the ones made with the skin off were definitely tastier, but these are breasts and I’m not gonna brine them. The end use for these will be as pulled or cut pieces to go on salads, just for additional info. So the question is, would I be better off cooking them with the skin on to possibly retain more moisture, or skin off for maybe better flavor but risking dryness? What would you folks do? Planning on pulling them around 160F, but open to all suggestions. Thanks.
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Cook the skin on the side. That way what gets pulled can have some brownness all around. Then crumble up the skin to sprinkle on the pulled stuff.-
Jerod Broussard I’d have never thought of that. Love this place, thanks Jerod. -
Jessterr you may have to scrape some of the fat off the skin for it to crisp up. You won't miss it.
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Even bad BBQ is mostly good BBQ. Experiment. Experience cooking. Go with your gut and learn from the cook! Sometimes there is no one right way. There are many ways, and the act of cooking is the only way to determine that for you.
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Good suggestion, mrteddyprincess, thanks. I have four good sized pieces, will try different techniques and compare the results.
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