packerfannate
Knows what a fatty is.
I was asked to participate in a smoking competition at work. This year they are allowing participants to select their meat. I have smoked a few things. But I haven't smoked a lot. I have smoked pork butt, pork tenderloin, turkey drumsticks, beef tri-tip roast, trout, chicken quarters, drumsticks and thighs, and a few others.
By far the best meat I have smoked is chicken drumsticks and thighs. Maybe they are the easiest but they seem to taste the best. That is why I chose this as my meat.
There is a prize for the top 3 and as an amateur I am asking for suggestions. Here are the details of the competition.
1. I will receive the meat on Friday (tomorrow). I will smoke it over the weekend but the contest is not until Tuesday. I will only have access to a crock pot to warm the meat.
2. I can serve the meat in a sauce or with a sauce on the side or no sauce (not required).
I have some questions:
- Brine or no brine? I will have time to brine.
- What dry rub would you recommend?
- any tips for warming this in a crock pot on the day of? I want it to be warm but not dry out. I was thinking of placing a rack in the bottom of the crock pot and adding some water to keep it moist. Then stack the drumsticks in the crock pot separated by foil.
Any tips would be greatly appreciated.
By far the best meat I have smoked is chicken drumsticks and thighs. Maybe they are the easiest but they seem to taste the best. That is why I chose this as my meat.
There is a prize for the top 3 and as an amateur I am asking for suggestions. Here are the details of the competition.
1. I will receive the meat on Friday (tomorrow). I will smoke it over the weekend but the contest is not until Tuesday. I will only have access to a crock pot to warm the meat.
2. I can serve the meat in a sauce or with a sauce on the side or no sauce (not required).
I have some questions:
- Brine or no brine? I will have time to brine.
- What dry rub would you recommend?
- any tips for warming this in a crock pot on the day of? I want it to be warm but not dry out. I was thinking of placing a rack in the bottom of the crock pot and adding some water to keep it moist. Then stack the drumsticks in the crock pot separated by foil.
Any tips would be greatly appreciated.