2nd time smoking. Drumsticks today!

Discussion in 'Poultry' started by smokeyj121, Sep 9, 2016.

  1. smokeyj121

    smokeyj121 Fire Starter

    Hi everyone,

    I practiced with my smoker again today, for the second time.

    The fist half an hour, i got them in the CC at around 275F, then I flipped the drumsticks over.

    After that, I kept the drumsticks in the smoker for another half an hour at 275-300.

    I was a bit surprised when IT was above 170 (it was fast). I took the drumsticks out, coat them in BBQ sauce and was planning to put them back in the smoker for another 10min to finish it off, at 275-300. After 10min, I used another thermometer to check the IT and it was only above 155. My favorite thermometer which had been working very well, just suddenly got very sloppy. I hope no one dropped it or somehow damaged it.

    I let the drumsticks stayed in the CC until IT was 170. The biggest one was 167-168 when I pulled it out. I believed by the time its done resting, it would be just perfect to eat.

    After all, I have a few comments on my cook today.

    1. Chix skin wasnt bite through. But it was not that bad. (I wanted to have crispy skin so I put a lik bit of baking powder in the rub. Guess next that time I could just leave it out for bite thru skin)

    2. It was very juicy, very moist.

    3. The meat is a bit pink. It was soft and good but wasnt really "falling off the bone". Im wondering if its supposed to be falling off the bone? Was it a bit undercooked?

    I was fine with the way it was but Im willing to learn to make it perfect next time!

    Here are pics of my result

    Please let me know what I need to do it better next time. Thank you!!!!
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    From looking at the photo's, it looks to be a bit undercooked.

    Legs & thighs should go to 175, even at 180 they still will not be dry.

  3. smokeyj121

    smokeyj121 Fire Starter

    Thank you Al.

    I was going for above 170 before I sauced and finished them off.

    But then that thermometer made it a bit hard for me.

    But thats alright. Lesson learned. :)

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