Smoked Turkey Drumsticks

[Baconyoulikeapig]

What is the consensus on Turkey drumsticks internal temperature? I've read quite a few places to take it to 185, so the other day I smoked them at 150 for 30 minutes then cranked the temp to 325 and took them to 180 IT even though that seems so high. Well, it turned out kind of tough and dry.. Next time if I pull them off when they are 165 IT, can I expect it'll be fall off the bone like chicken drumsticks?

Or would it be better to cook at 225 from start to finish?

I have also heard of wrapping in foil at 160 IT and then taking to 200 IT, which seems crazy to me but maybe others have done it?

I did a wet brine for 20 hours before hand as well.

 

[oldsmokerdude]

Don't know about consensus, but I would smoke to an internal IT of 165 with no wrapping. Keeping a constant temp or or cranking up the temp at some point shouldn't matter, but if it were me, I would cook the entire time at 275 to 300.

 

[gmc2003]

170* internal degrees to be safe no matter what temp your smokers running at. To get crispy skin you'll need your smoker running around 325*.

Chris

 

[foamheart]

Here's what I did, they came out really good. I think I was more impressed with the skin's color using the apple than how good they were though. Always remember with small pieces of meat, you can smoke extremely low and slow for a very long time without drying the meat.

What generally bites ya in the butt is trying to smoke just like you do a large piece of meat. A whole chicken or a leg can take as long or as slow as you want to get the meat density, fluid retention and the amount of smoke where you want it.

https://www.smokingmeatforums.com/threads/turkey-legs-foamheart.169094/#post-1231774

 

[tallbm]

What is the consensus on Turkey drumsticks internal temperature? I've read quite a few places to take it to 185, so the other day I smoked them at 150 for 30 minutes then cranked the temp to 325 and took them to 180 IT even though that seems so high. Well, it turned out kind of tough and dry.. Next time if I pull them off when they are 165 IT, can I expect it'll be fall off the bone like chicken drumsticks?

Or would it be better to cook at 225 from start to finish?

I have also heard of wrapping in foil at 160 IT and then taking to 200 IT, which seems crazy to me but maybe others have done it?

I did a wet brine for 20 hours before hand as well.

Hi there and welcome!

I do mine at 325F the entire time but they cook so fast! I apply double smoke with my AMNPS since they cook so fast.
Here are details on my turkey drum smokes (and thighs) along with how I get them to taste like the state fair type drumstics (hint hint cure #1):
https://www.smokingmeatforums.com/threads/cured-smoked-turkey-drumstricks-like-qview.264534/

DSC_0367[1].JPG

• tallbm
• Jun 21, 2017

DSC_0378[1].JPG

• tallbm
• Jul 3, 2017

 

[motocrash]

What tallbm said,except he didn't tell ya you'll need a bottle of this...

Yep,my Texas connection came through. And he brought me a big bottle this time!
He was also yammering about Round Rock Donuts....

 

[HalfSmoked]

My favorite saying at it comes down to time and personal preference there is more than one way to do it with great end results.

Warren

 

[zwiller]

With tallbm and foamheart on the use of cure for gobblers. Totally gonna try pulling the tendons next time! I swear there is so much good info here...

I tend to think drums are like brisket and need to go higher to get breakdown. People mistakenly think pulling lower means moist but that's really not true. Dry often time means not broken down well/pulled too soon. I take drums higher 200F for just about FOTB. Girls love to their use fingers.

 

[tallbm]

What tallbm said,except he didn't tell ya you'll need a bottle of this...
View attachment 379479
Yep,my Texas connection came through. And he brought me a big bottle this time!
He was also yammering about Round Rock Donuts....

Mmmmm Rudy's BBQ Sause!!! I still have 3 1/2 large bottles left! I never went to Round Rock donuts but have heard a lot about it. I was working down the road from it for 2 years but fried food early in the morning is one of my 2 heartburn triggers so I don't do much with donuts :(

With tallbm and foamheart on the use of cure for gobblers. Totally gonna try pulling the tendons next time! I swear there is so much good info here...

I tend to think drums are like brisket and need to go higher to get breakdown. People mistakenly think pulling lower means moist but that's really not true. Dry often time means not broken down well/pulled too soon. I take drums higher 200F for just about FOTB. Girls love to their use fingers.

I've never taken a turkey drum to 200F. I haven't had any toughness issues when I pulled mine.
I may have to try the 200F sometime because if it works, then it works :)