I my post from a couple of days ago, Mexican Drumstick Lollipops, I did a dry version of drumstick lollipops. I had purchased a bulk back of drumsticks and only used 1/2 on those. I decided to do wet version with the remaining drumsticks and try a couple of other differences in the techniques.
I started by cutting around the bone in the drumsticks just where the meat starts to thicken.
I pulled the skin and meat below the cut over the knuckle and removed it. Unlike the first cook, Didn't cut the knuckle off this time.
I cut a flat spot in the top of each drumsticks so they would stand flat.
I saved the trimmings for my next batch of chicken stock.
I gave the lollipops a generous dusting of my basic barbecue rub.
I preheated my smoker to 325 F. The picture shows that we are well into our mountain winter.
I put the drumsticks standing up on a smoking sheet and smoked them for about 1 hour to an internal temperature of 165 F.
I brushed them with Sweet Baby Ray's barbecue sauce.
I put the lollipops back on the smoking tray and smoked for about 30 minutes to set the sauce.
The finished product.
The Verdict
Both the dry and wet lollipops are great but the wet ones in this smoke are definitely my favourite. The spicy/sweet taste really hits the spot. Of course, She Who Must Be Obeyed preferred the dry Mexican version but fortunately liked both so I will be able to alternate. I don't know whether I prefer the lollipops with the knuckle on or off. You pick the one you like.
Disco
I started by cutting around the bone in the drumsticks just where the meat starts to thicken.
I pulled the skin and meat below the cut over the knuckle and removed it. Unlike the first cook, Didn't cut the knuckle off this time.
I cut a flat spot in the top of each drumsticks so they would stand flat.
I saved the trimmings for my next batch of chicken stock.
I gave the lollipops a generous dusting of my basic barbecue rub.
I preheated my smoker to 325 F. The picture shows that we are well into our mountain winter.
I put the drumsticks standing up on a smoking sheet and smoked them for about 1 hour to an internal temperature of 165 F.
I brushed them with Sweet Baby Ray's barbecue sauce.
I put the lollipops back on the smoking tray and smoked for about 30 minutes to set the sauce.
The finished product.
The Verdict
Both the dry and wet lollipops are great but the wet ones in this smoke are definitely my favourite. The spicy/sweet taste really hits the spot. Of course, She Who Must Be Obeyed preferred the dry Mexican version but fortunately liked both so I will be able to alternate. I don't know whether I prefer the lollipops with the knuckle on or off. You pick the one you like.
Disco
