Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Chicken breast stall?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Chicken breast stall?

    Does this happen? I have some breasts on the Webber one touch and they seem to have stalled at 140. My grill is sitting at 240 according to my maverick. Has anyone else run into this with chickend breasts? Wrap like you would a butt or brisket.

    #2
    Looks like a false alarm, temp rising now, slowly but rising.

    Comment


      #3
      Good to hear, never really noticed a chicken stall, but I do chicken at like 325 so that may be why.

      Comment


        #4
        Yes, we typically recommend cooking chicken much higher- if you're doing skin-on chicken it helps crisp it up, if you're doing skinless chicken breasts it quickens the cook time and help prevent them from drying out. I've cooked bonless skinless at 225-250 and didn't care for it quite as much, but it was still good.

        Comment


        • bbqoaf
          bbqoaf commented
          Editing a comment
          I usually do them over higher heat too, hopefully the aggressive wet brine will help keep them moist.

        #5
        Chicken breasts don't stall.

        Comment


        • bbqoaf
          bbqoaf commented
          Editing a comment
          Thanks, that was what I thought, the grill needed a little more fuel, sitting around 300 now and the temp is moving nicely.

        #6
        bboaf, do your chicken over indirect higher heat (325, even up to 390), not directly over high heat. Set up 2 zones if you can depending if you're using your Weber or not, or have a barrier if it's your BKK. If you find the skin is too rubbery for your tastes, skip the wet brine and do a dry brine, and pat dry the skin the best you can before cooking. If yo don't care about the skin or are doing skinless, I love a wet brine on skinless chicken and pork chops.

        Comment


        • bbqoaf
          bbqoaf commented
          Editing a comment
          Thanks! The breasts turned out ok, a little dry but great flavour, indirect higher heat will be used next time. I totally agree, wet brine superior to dry for skinless chicken and pork chops.
          Last edited by bbqoaf; January 25, 2015, 09:57 PM.

      Announcement

      Collapse
      No announcement yet.
      Working...
      X
      false
      0
      Guest
      500
      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      {"count":0,"link":"/forum/announcements/","debug":""}
      Yes
      Rubs Promo

      Spotlight

      These are not ads or paid placements. These are some of our favorite tools and toys.

      These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

      Use Our Links To Help Keep Us Alive

      A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


      Our Favorite Backyard Smoker

      The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
      Click here for our review of this superb smoker


      Bring The Heat With Broil King Signet’s Dual Tube Burners

      3 burner gas grill

      The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

      Click here to read ourácompleteáreview


      The Pit Barrel Cooker May Be Too Easy


      The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

      Click here to read our detailed review and the raves from people who own them


      Fireboard: The Ultimate Top Of The Line BBQ Thermometer

      Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

      With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
      Click here to read our detailedáreview


      The Good-One Is A Superb Grill And A Superb Smoker All In One


      The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

      Click here to read ourácomplete review

       

      Comprehensive Temperature Magnet With 80+ Important Temps

      Amazingribs.com temperature magnet
      Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

      Click here to order.


      Is This Superb Charcoal Grill A Kamado Killer?


      The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

      Click here to read our detailed review of the PK 360

      Click here to order directly and get an exclusive AmazingRibs.com deal