Best way to cook chicken breast on my Kamado Joe?

[Plaid Palace]

I have 4 boneless skinless breast I am going to cook this after. I think everyone knows how to get chicken done but what's the best way to cook these breasts so they are moist and tender?

I have brined them for about 5 hours in a salt/brown sugar brine. They have been in the fridge now for about an hour with a rub on them.

Whats the best way to cook them? Hot and fast around 400? Indirect? Direct but around 300 degrees? Advice?!?!?!

 

[silverfinger]

I would go indirect with a small chunk of pecan wood and lightly seasoned with your favorite chicken rub. My favorite is Big Mista's chicken scratch. , pull at about 150 internal temp and let them rest in tinfoil for about 15 min.

Good luck!

 

[Plaid Palace]

I would go indirect with a small chunk of pecan wood and lightly seasoned with your favorite chicken rub. My favorite is Big Mista's chicken scratch. , pull at about 150 internal temp and let them rest in tinfoil for about 15 min.

Good luck!

What temp indirect?

 

[drjiveturkey]

Cooking temp isnt too much of a concern. I do mine hot and fast 375-400 indirect heat. Key to keep moist is to pull it at 150-155 and foil it. I like to pull at 155. Its still juicy but has a better texture imo. Temp will continue to rise 5 - 10 degrees. If you wait to pull it at 165 it will get too dry as its resting.