- Oct 3, 2007
- 111
- 10
I smoked a big batch of drumsticks this past weekend that came out really well, but I have a question and am wondering if anyone has tried something.
Before I ask my question, I will tell the tale of the prep and smoking that I did for this batch. I had two packages of 20 drums each that I wanted to smoke because I needed room in the freezer. I took them out to defrost in the frige for two days, then put them into a container and brined them for about 4 hours in a fairly basic brine.
My girlfriend wanted healthy as we had been eating leftovers from a party we had a couple of weeks ago. Also, I have in the past had problems with getting the skin crispy enough, and possibly did not have enough propane to thro them on the grill afterwards. I decided to remove the skin from the drums.
After brining, I rinsed them and put them on paper towels to dry a few moments. I sprayed them down with a mix of apple juice and dark rum then rubbed them with a fairly simple rub, and gave a light spray after applying the rub and let dry so it would stay on well.
On to the GOSM, I smoked them using a combo of hickory, apple, and cherry at about 250 degrees. I stopped adding wood at about the 140 degree mark, 2.5 hours in. Cooked until 165.
They were delicious, spicy on the outside, smoky on the inside and very moist. Once you got throught the outer layer, the meat fell off the bone.
My question is regarding the outer layer. Now remember there was no skin. The very outside was a little tought and dry, almost like it had skin on it. I am wondering if anyone has tried foiling drumsticks once hitting a certain temp. Would this possibly make even the outside more moist? Would it be too much and possibly make them impossible to eat because the meat would fall off once you picked it up? Thinking of trying it, but wanted to see if anyone had done this.
Sorry no Q-view. Finally got my girlfriend to bring my camera home from work, but she forgot the charger. Now for another week or two of reminding her about that.
Before I ask my question, I will tell the tale of the prep and smoking that I did for this batch. I had two packages of 20 drums each that I wanted to smoke because I needed room in the freezer. I took them out to defrost in the frige for two days, then put them into a container and brined them for about 4 hours in a fairly basic brine.
My girlfriend wanted healthy as we had been eating leftovers from a party we had a couple of weeks ago. Also, I have in the past had problems with getting the skin crispy enough, and possibly did not have enough propane to thro them on the grill afterwards. I decided to remove the skin from the drums.
After brining, I rinsed them and put them on paper towels to dry a few moments. I sprayed them down with a mix of apple juice and dark rum then rubbed them with a fairly simple rub, and gave a light spray after applying the rub and let dry so it would stay on well.
On to the GOSM, I smoked them using a combo of hickory, apple, and cherry at about 250 degrees. I stopped adding wood at about the 140 degree mark, 2.5 hours in. Cooked until 165.
They were delicious, spicy on the outside, smoky on the inside and very moist. Once you got throught the outer layer, the meat fell off the bone.
My question is regarding the outer layer. Now remember there was no skin. The very outside was a little tought and dry, almost like it had skin on it. I am wondering if anyone has tried foiling drumsticks once hitting a certain temp. Would this possibly make even the outside more moist? Would it be too much and possibly make them impossible to eat because the meat would fall off once you picked it up? Thinking of trying it, but wanted to see if anyone had done this.
Sorry no Q-view. Finally got my girlfriend to bring my camera home from work, but she forgot the charger. Now for another week or two of reminding her about that.
