Originally Posted by Capt ron
If anyone is bbq'in chicken breasts for competitions?
What is the preferred? Bone-in or boneless breasts? I hear people about talk about doing breasts but no specifications on which one they do that come out dry... What it the temp you want to reach before the point of it turning into sawdust?Thanks in advance for they help and have a great week
We had some success last year with breast only and breast/thigh combo boxes. When done well, the breast can be very tender and moist. I wouldn't cook them much past 160F.
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