BDSkelly ~ Drumsticks Pops Cure Brine and Smoked.

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bdskelly

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Feb 3, 2013
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DFW North Texas
Ever had a hankering for something and you just couldn't let it go? Over the holidays I was going to squish a few yards of sausage BUT had run out of casings.  I messaged Pops (He lives in the same town) to ask him where he bought casings locally. He told me to give him a call and we must have talked for an hour.  Long story short he said to swing by and he'd share what he had with me. Great guy that Pop. A true blessing to the forum. And its real nice to have him near. In the end I found some casings closer by at a deer processor. 

Not to be long winded here but after my talk with Pop I had Cured Drumsticks on my mind for a week! So here goes!

First things first. Make the brine in accordance with Pops time tested recipe. I prefer the lower salt lower sugar version. I add pickling spices. 

For those not familiar, here is the link to the brine: http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine


These drumstick go in the brine for 36 hours. 


I take them out of Pops brine and and give them a quick rinse and pat dry. Then a light dusting of Dirty Bird Rub.


These go in a preheated smoker 250 degrees.  We will cook them to an internal temperature of 170 degrees. Using Apple Dust in my AmazeN Smoker


The end result was awesome! Tender, Juicy, Succulent Drumsticks with great apple smoke with wonderful sweet / salty cure flavor. 

Always a winner with the family! b

 
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Thems looks greats. Now I am gonna have this stuck in my head.



That's awesome you live close to pops. I agree, great asset to the forum and a great guy.
 
Nice looking :battery-062:sticks!
That's supposed to be the drum emoji.
 
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Nice Legs Brian  
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Gary
 
As I sit here trying not to externalize a lung due to the 8th day of this cold and look at these drums, I though about hating you. I will get over it but it is not fair you are making such great food while I am living off soup.

Sigh.

Point for great drums despite my jealousy.

Disco
 
Not sure how I missed this one Brian. First thing that came to mind was that I LOVE chicken from Pop's brine! Like you, when I think about it, it has to be done soon!

The bride won't do chicken anymore unless I cure it first.


Those look spot on for flavor and doneness!

Point worthy for making me think about this right before I head out of town for a week!
 
 
As I sit here trying not to externalize a lung due to the 8th day of this cold and look at these drums, I though about hating you. I will get over it but it is not fair you are making such great food while I am living off soup.

Sigh.

Point for great drums despite my jealousy.

Disco
Did I mention that I was cooking while wearing shorts and flip flops?   Thank you for the point my good friend. Please don't freeze your drumstick off up there. b
 
Not sure how I missed this one Brian. First thing that came to mind was that I LOVE chicken from Pop's brine! Like you, when I think about it, it has to be done soon!

The bride won't do chicken anymore unless I cure it first.


Those look spot on for flavor and doneness!

Point worthy for making me think about this right before I head out of town for a week!
LOL  Thanks for the point Charlie. Better get bird partssoaking!  Ive never brine / cured an entire bird.  I wonder how long of a soak it would take?  Thinking out loud you'd might have to inject the breast thigh meat? b
 
B I see I am late to the party also,I will have to try brining a bird some time Thanks Points

Richie

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