Boneless Chicken Breast and Corn Recommendations

Buckeye1

Well-known member
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625
Grill(s) owned
  1. Trailblazer
  2. Bullseye
Tried boneless breast and corn on the cob yesterday. First not so good effort on the RT. Chicken was dry, outer layer tough and rubbery. Cooked at 250 little over 90 minutes probe temp was 165. Corn was in the husk soaked in water. Cooked for 45 minutes seemed under cooked. I'm looking for some suggestions.
 
Tried boneless breast and corn on the cob yesterday. First not so good effort on the RT. Chicken was dry, outer layer tough and rubbery. Cooked at 250 little over 90 minutes probe temp was 165. Corn was in the husk soaked in water. Cooked for 45 minutes seemed under cooked. I'm looking for some suggestions.
I've found that poultry needs to be cooked using higher heat than 250 you can start it off there but needs to finish in the 350 to 400 degree area.
My corn on the cob it gets soaked in water for a couple hours goes on the grill like it came off the stalk and have found it takes well over one hour especially at the 250 degrees you were cooked at.
 

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