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My first time making Smoked Turkey Drumsticks

post #1 of 4
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I made these bad boys for the first time this past weekend. I brined them for about 10 hours then rubbed them with a chicken rub I bought from the store then I put them in my WSM 18 at 225 and they were done in under two hours!!  After pulling them I brought the heat up in my smoker, removed my water pan (yes I used the water pan with water) and crisped them on the bottom grate for about two minutes each side.  I used a mixture of Pecan and Hickory wood for my smoke. They came out really really good.  Everyone who tried one loved them. The meat was super moist and juicy and they had just the right amount of smoke and flavor from the rub and brine.  I couldn't believe how easy it was to make them. I think this is my go to meat for an easy smoke. 

post #2 of 4

can you ellaborate on the brine?

 

I'm torn between brining mine or curing them a la disney style.

post #3 of 4
Thread Starter 


Sure. I made a brine consisting of about two gallons of water and two tablespoons of garlic and onion powder, 3/4 cup of sugar (I didn't have brown sugar) 1/2 cup of salt, and about a tablespoon of Cayenne powder. I put the drumsticks in a large soup pot and poured the brine in and put in the refrigerator for about 12 hours.  It was enough brine for the drumsticks to be submerged. I forgot where I got the recipe but I  improvised a little and added my own twist.  Whatever you do make sure and brine it makes a huge difference in the moisture and flavor of the meat. 

post #4 of 4
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