to skin or not to skin the chicken parts - Smoking Meat Forums
2011年10月24日 · I enjoyed it, and all the chicken was gone in a matter of minutes, but just curious if anyone pulls the skin off before they smoke. The meat from the brine and the smoke was AMAZING!!!! Going to smoke some more drumsticks for the Broncos/Lions tailgate this Sunday and want to improve every time I fire it up. Your help is much appreciated.
How to smoke SKINLESS chicken leg quarters - Smoking Meat …
2017年9月4日 · In my Weber Kettle, I use a paella pan with a cooling rack inside it, putting the seasoned chicken thighs on the rack. I position two charcoal baskets in the center of my grill on the charcoal grate and put a chunk of hickory in each basket.
chicken drumsticks today! - Smoking Meat Forums
2015年3月19日 · I managed to get in a little smoke time this morning. Smoked 14 chicken drumsticks (rubbed with a little garlic powder, paprika, onion powder and salt) and used this nifty leg & wing rack I picked up at Lowe's. Kept the smoker at 275-300 degrees F and about 1 1/2 hours later I pulled them at 175...
chicken drumsticks - Smoking Meat Forums
2019年11月27日 · smoked chicken drumsticks this past sunday for football games half were injected with butter honey and hot sauce ! crisped them in the broilier ! they turned out great ! Attachments jhj.jpg
Chicken Without the Skin - Smoking Meat Forums
2021年1月25日 · Used root beer instead of beer and plugged the neck whole with an orange wedge. I smoked the bird at about 250º for an hour and then opened up the vents and let the smoker go and it topped out at about 360º. The bird was the best smoked chicken I've ever had. Smoke profile was awesome, the rub added great flavor and the meat was juicy.
Smoked chicken quarters (without rubbery skin)
2019年11月10日 · I don't think I've seen anyone do it so I thought I'd share my favorite method to smoke chicken quarters, legs or thighs. Basically, I apply my favorite dry rub, then sear them in oil for until golden brown and slightly crispy, about 3-4 …
Why are my chicken legs bloody? - Smoking Meat Forums
2015年6月21日 · Hello All, I tried some chicken legs on my PG500 pellet grill for the first time. I cooked them indirect for about 30 minutes at 300 degrees and then moved them over to the charbroiler. I check their temp when I moved them over to the charbroil and they were at 135 degrees. I thought I...
The Secret to getting bite through, crispy skin on chicken
2021年4月11日 · I poke holes in the chicken skin with a sausage pricker. I do brine or inject all chicken except wings, and after brining I let it dry in the fridge for at least 12 hours, 24 hours is better. Any seasoning will do. And pit temps in the 300° + range work for me. I like cooking chicken in a ceramic cooker because the dome holds heat.
First Time Smoking Chicken (Legs) - Smoking Meat Forums
2024年3月2日 · There are a few smoking quirks when dealing with chicken and one of them concerns the skin (same situation with Turkey). If you don't cook skin on chicken at a hot enough temp the skin will be leathery and rubbery. I personally go 325F smoker temp for skin on chicken. This solves the problem BUT will be a fast cook on just legs.
Buffalo Chicken Drumsticks - Smoking Meat Forums
2011年6月3日 · So lets get started, I rubbed down about 15 or so drumsticks with my basic rub, placed them on the smoker and salted the skin with some (coarse) kosher salt, went a bit heavy on the salt. After 2 hours on the smoker @ 225° - 250°, I sampled my first Drumstick, WOW, it was delightful, the skin had crisped up nicely, mostly all of the fat had ...