rwalters
Quintessential Chatty Farker
This was soooo simple but oh so good! I have seen these used quite often over the years, but have never given them a shot... what am I talking about?!?!
Chicken leg holders! Bought 3 of them on Amazon the other day. They arrived yesterday and today they were put to the test.
I used one of my favorite low n slow rubs... Texas BBQ Grand Champion. Liberally seasoned the drumsticks, hung them (about 30 drumsticks) on the holders. Three holders will easily fit on the main grate of the MAK and will hold a total of 36 drumsticks. I am pretty sure I could stuff 4 holders onto the main grate for a total of 48 drumsticks.
I smoked the drumsticks at 200° for 2 hours. At that point they were sitting at an internal temp of 155-160°. It was also at this point that I poured half a bottle off BBQ sauce into a bowl and thinned it a bit w/ apple juice. Removing each drumstick I dunked them one by one into the sauce and rehung. I then kicked the cooking temp up to 300 for about 30 mins... and then up to 350 til done... about another 20 or so mins. They were removed when the average internal temps were probing between 185-192°. Let them rest for about 15 mins and dug in. They were fantastic... some of the best drummies we’ve had in a long time.
If you don’t have the holders, I’d encourage you to pick up one or more and give this a shot... I do not think you’ll be disappointed as vertically cooked chicken is just not the same as horizontal chicken... lol [emoji846]
Chicken leg holders! Bought 3 of them on Amazon the other day. They arrived yesterday and today they were put to the test.
I used one of my favorite low n slow rubs... Texas BBQ Grand Champion. Liberally seasoned the drumsticks, hung them (about 30 drumsticks) on the holders. Three holders will easily fit on the main grate of the MAK and will hold a total of 36 drumsticks. I am pretty sure I could stuff 4 holders onto the main grate for a total of 48 drumsticks.
I smoked the drumsticks at 200° for 2 hours. At that point they were sitting at an internal temp of 155-160°. It was also at this point that I poured half a bottle off BBQ sauce into a bowl and thinned it a bit w/ apple juice. Removing each drumstick I dunked them one by one into the sauce and rehung. I then kicked the cooking temp up to 300 for about 30 mins... and then up to 350 til done... about another 20 or so mins. They were removed when the average internal temps were probing between 185-192°. Let them rest for about 15 mins and dug in. They were fantastic... some of the best drummies we’ve had in a long time.
If you don’t have the holders, I’d encourage you to pick up one or more and give this a shot... I do not think you’ll be disappointed as vertically cooked chicken is just not the same as horizontal chicken... lol [emoji846]
