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Chicken Drums

post #1 of 14
Thread Starter 

I have searched the forum in regards to smoking chicken.  I have seen where people will smoke at about 325 for two hours then grill them for a couple of minutes.  I was wondering though if it will still be ok if i just smoked my chicken drums for 3 hours at 225 with my pork butts in my WSM?  I know some have stated that you really cant tell other than taking a bite but i feel this would be a perfect temp.  I really dont want to start up the grill just for some chicken.  I also read that, i believe, when you take a bite of the chicken the bone should be white for done?

post #2 of 14

Sam of us do it at 225 till  IT 165-170 and   juices run out clear . but the skin will not be crispy . 

post #3 of 14

I have done them with great results.

 

My skin crisps up fine doing drumsticks after 2 + hours at 225° with my reverse flow. Most of the fat renders out by the 2+ hour mark.

 

Here is my post

Buffalo Chicken Drumsticks

post #4 of 14
Thread Starter 

i would imagine its still tender and juicy.

 

post #5 of 14

   Most people that finish on the grill seem to do it to crisp the skin and/or carmilize the sauce. I don't use the grill myself.

 

 

Mike

post #6 of 14
Quote:
Originally Posted by africanmeat View Post

Sam of us do it at 225 till  IT 165-170 and   juices run out clear . but the skin will not be crispy . 



 I usually do around 250º, but must take them more around 175 to 180º before my wife will even consider eating them. She wants her Chicken DONE!! And yes, the skin will not be crispy.

post #7 of 14
Thread Starter 

ya im trying to stay at 220-225 because im using the top rack of the WSM and the bottom rack is 40lbs of Boston Butts that should be half way to done when i put the chicken on the top rack.

post #8 of 14
Quote:
Originally Posted by graphicsman View Post

i would imagine its still tender and juicy.

 


Yep

 


 

Quote:
Originally Posted by Flash View Post





 I usually do around 250º, but must take them more around 175 to 180º before my wife will even consider eating them. She wants her Chicken DONE!! And yes, the skin will not be crispy.



That's the nice thing about Drums, they're very forgiving and Ditto on the wife, if its gummy she gets grossed out


 

Quote:
Originally Posted by graphicsman View Post

ya im trying to stay at 220-225 because im using the top rack of the WSM and the bottom rack is 40lbs of Boston Butts that should be half way to done when i put the chicken on the top rack.



 

 

You'll be fine, and don't worry about internal temps, just keep 'em goin' don't worry bout going past 165 internal, and they'll be fine.

post #9 of 14

20110521193.JPG

 

Many folks say they cant get the skin crispy, at 2 hours @225°.

Everyone has different results.

The Drums in the above picture have crispy skin these were on about 2 hours at 225° - 235°

However these were done on a reverseflow using splits.

So make sure the application is similar to yours, what may work on one smoker may give undesirable results on another smoker.

 

Just wanted to point this out,

 

post #10 of 14
Quote:
Originally Posted by graphicsman View Post

ya im trying to stay at 220-225 because im using the top rack of the WSM and the bottom rack is 40lbs of Boston Butts that should be half way to done when i put the chicken on the top rack.



 Make sure the chicken is not right over top of the butts. Never put chicken over other meats as it cooks.

post #11 of 14
Thread Starter 


 

Quote:
Originally Posted by Flash View Post





 Make sure the chicken is not right over top of the butts. Never put chicken over other meats as it cooks.



ya i was thinking about that, i guess i should just smoke the butts on the top rack and when they are close place the chicken on the bottom rack.  probably add the chicken when i foil the butts

post #12 of 14

I'd smoke the butts on the bottom rack then move them to the top rack after foiling then add the chicken. The drums will take less that 2 hours.

post #13 of 14
Thread Starter 

i think my game plan is hit 170, foil then add chicken

post #14 of 14

Sounds like a good plan.

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