Chicken breasts dry

[Henrik]

It could very well be the chicken. Try another and see how it behaves. Also, I’m a big fan of using a water pan in a gasser. Air moves fast in a gasser, and the water pan adds moisture.

[Skip]

I have even used a water pan in my BGE before.

[CaptainMike]

I almost exclusively sous vide breasts now. No fail yet.

[M249saw]

It’s been on my radar for a while. Just can’t seem to buy into it.

[CaptainMike]

I had the same reservations, but it will change the way you look at cooking. Some things, like chicken breasts and most steaks, I won't cook any other way now. Literally all of my friends say the SV burgers I make are the best they've ever had, and I agree! The anova is about $200 and well worth it. You will never ruin a chicken breast again.....