Smoked Chicken Drumettes


 
Mike Coffman

Mike Coffman

TVWBB Olympian
I picked up a couple packages of drumettes the other day. The ones on the left were marinated
in a mixture of Franks Hot Sauce, Sriracha sauce, Worcestershire and spicy Montreal Steak
seasoning. The ones on the right were marinated with McCormick's Smokin Sweet Tea marinade
with peach preserves added. The plan was to marinade overnight and smoke them yesterday.
Way too stormy here yesterday so they sat in the marinade for an extra day. Spicy ones were
given a dusting of Montreal Steak seasoning, while the sweeter ones were given a dusting of
Montreal Chicken seasoning.


Put onto the WSM, using lump charcoal, no water pan and a couple chunks of oak wood.


About an hour later the drumettes are ready to come off the smoker.


Resting while the rest of dinner is completed.


Plated with Crack potatoes and broccoli salad.


Easy and delicious meal.

Thanks for looking!
 
Thanks everyone for your kind words. :)
John, I really did prefer spicy ones, though the sweeter ones
had a good flavor. My wife said the spicy ones were too hot for her! ;)
 
Reading the tater recipe, I can see why they're called Crack! A little too toxic for me :) The drumettes now, a chicken of a different color... those I could eat all day.
 
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