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Sunday Chicken Drummetts

post #1 of 14
Thread Starter 

Looks like Chicken wings were popular today. I did 10 lbs for a 90th birthday party. soaked them over night in whole milk. Drained and coated with my spice rub. Smoked for 45 minutes with hickory then transferred to the grill for about 35 more on low heat.

 

Below are the pictures of them coming out of the smoker and on to the grill.

 

 


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They turned out great. Nice smokey flavor with a crisp skin.

 

Thanks for looking.

post #2 of 14

I like your vise grip trick!! What does soaking them in milk do? Ive only heard of that for mellowing out fish or gamey meats.

post #3 of 14
Thread Starter 
Quote:
Originally Posted by pandemonium View Post

I like your vise grip trick!! What does soaking them in milk do? Ive only heard of that for mellowing out fish or gamey meats.


Its another way to brine them. I tried buttermilk at first and it was great so I gave whole milk a try and works well. They come out nice and juicy and never too salty. I believe there is something to do with enzymes in the milk that helps the meat get tender and juicy. For some reason I remember reading that somewhere but not sure where. 

 

 

And those vise grips are my dedicated smoking grips. Great for moving those hot racks around.

post #4 of 14

ive never tried brining, maybe i should try that

post #5 of 14

Yes Brian, it was a great day for wings and yours look awesome.. I think i'm gona have to try the milk brine next time

post #6 of 14

Thumbs Up given for soem good looking drumsticks

post #7 of 14

What temp did you smoke them at? I would like to try this on Friday.

post #8 of 14

Nice!!

post #9 of 14

They look great. My next batch will include some time on the grill - the goal is to get crispy skin.

post #10 of 14

Nice! I have 20 lbs of wings waiting for my next wing-ding. I may well give the milk trick a try

post #11 of 14

i saw alton brown do the buttermilk soak with chicken on good eats once...may have to try it for the smoker...

 

nice work...they look good...

post #12 of 14
Thread Starter 
Quote:
Originally Posted by littleg View Post

What temp did you smoke them at? I would like to try this on Friday.


I had the GOSM chuggin along at 325. I used Hickory and Cherry for the wood.

 

 

Thanks for the kind comments everyone.

post #13 of 14

I also have never heard of using milk, other then so fish etc, but I thinking of giving it a try thanks for the tip

post #14 of 14

Those look awesome nice job!!!

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