I need chicken drumstick help!


 
S

Steven Paul

TVWBB Fan
I always grill them but this time my plan is to smoke them for at least an hour at 225 and then I was planning on finishing them up on high heat to crisp the skin.

I was going to put my usual rub on them and then just when they're about done I was going to sauce them.

Does this sound like a working plan? Any input would be great because I haven't done these in years, thanks.
 
You can overturn the skin and scrap off some internal fat.
Then you can season under the skin and replace the skin over the meat.
In the smoker at 250F o render the fat better and probably your skin will be crispy enough.
Cook till IT is 170F (if you dn't think to move to direct heat) or to 160F is you grill them.
 
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