Most of the time when cooking boneless chicken breast on the MAK I grill them at 450 degrees with the smoke plates removed, with the goal to achieve nice grill marks. I have even added the GrillGrates to my arsenal to help with the char.
I have not been blown away with the flavor and at such high heat it's hard to keep from surpassing the 155-160 internal temp I'm shooting for. And the last time with the GrillGrates by the time I got nice marks on one side the other side had a strange gray translucent color that made me think the that it was still raw. I never did fully get rid of that color and by the time it looked edible the chicken was well past 165.
So today after finding a recipe online I cooked the breast at 275 degrees in an effort to add some smoke flavor and to make it easier to monitor the internal temp. By the time it reached around 160 or so I took them off the grill. Did not have impressive grill marks, they were faint, but they were juicy and had a much better flavor than my previous efforts.
My prep was simply using some Plowboy Yardbird on both sides and let them sit for about 20 minutes.
Anyone else have more luck with lower temps when cooking BCB on a pellet grill? Thanks!
I have not been blown away with the flavor and at such high heat it's hard to keep from surpassing the 155-160 internal temp I'm shooting for. And the last time with the GrillGrates by the time I got nice marks on one side the other side had a strange gray translucent color that made me think the that it was still raw. I never did fully get rid of that color and by the time it looked edible the chicken was well past 165.
So today after finding a recipe online I cooked the breast at 275 degrees in an effort to add some smoke flavor and to make it easier to monitor the internal temp. By the time it reached around 160 or so I took them off the grill. Did not have impressive grill marks, they were faint, but they were juicy and had a much better flavor than my previous efforts.
My prep was simply using some Plowboy Yardbird on both sides and let them sit for about 20 minutes.
Anyone else have more luck with lower temps when cooking BCB on a pellet grill? Thanks!