Trying to cook drumsticks. I thought I had a game plan but I was mistaken. I'm using a modified Brinkman smoker. Made it an electric. I can now get it up to 300* no problem. Here was my procedure. About 10 am, inject the wings with a combo of Creole Butter and Franks Hot Wing Sauce mixed about 1:2 (thanks s2k9k). Sprinkled some Tony chachere's seasoning on them.
Stuck back in fridge. 5 pm, take out of fridge and set on counter while I get the smoker ready. Used a combo of apple and mesquite wood chips. At about 5:30, put chicken in, using two racks. Pick the largest drummy and insert my temp probe from my et-732 into it. Cooked steady at 275* . No water, sand in my pan. It took about 90 minutes and my food probe said the internal temp of the large drummy was 167* . I figured they were done enough because I like crisp skin and was going to put them under the broiler for a few minutes to crisp them up.
Should of took pictures. Took them out of oven after five minutes. Very disappointed. I couldn't really taste the sauce I injected at all. It did have a smokey smell and flavor to them. It even seemed on some pieces that there was red around the bone. So I stuck them back under the broiler for another 10-15 minutes. The skin was rubbery too not crisp at all. At this point I knew that once more I have failed. What am I doing wrong ? Could it be my smoker? I mean if I can produce the heat and create the smoke that pretty much all it takes right? I'm going to try ribs again tomorrow. My last attempt at ribs was a failure cause I don't think they were thawed out enough. The smoking Gods have not been kind to me. Any suggestions? Thanks!
Edited by randycandy - 9/1/13 at 5:18am