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Thighs and Drumsticks together

ndbass_2001ndbass_2001 Posts: 8
edited November -1 in EggHead Forum
Hey everybody,

Looking for some advice. Plan on doing some thighs and drumsticks tomorrow. Just dusted and rubbed them with some Bone Suckin' Sauce rub and put in the fridge uncovered. Plan on doing them indirect on a 2" raised grid at about 350-400 with a little bit of cherry smoke.

I pulled the skin back to season and then replaced on both parts and then scored the skin on the thighs. Any advice on how to make sure the skin gets crisp? Plan to cook the thighs to 185-195 internal temp. Should I put the drums and thighs on at the same time or start the thighs 10-15 before the drumsticks?

Any suggestions or guidance would be appreciated!

Comments

  • Little ChefLittle Chef Posts: 4,725
    If you want crisp skin, up your dome temp to 425*. I agree with the indirect approach, and don't forget a drip pan with an air gap between the platesetter and drip pan. They will turn out awesome! I agree with the 15 minutes thighs on first approach as well.

    You will likely get some replies to cook them direct. I do NOT like direct, because there is too much fat dripped onto the coals, which produces nasty fatty smoke IMO. Try it one way one time, and another the next. You'll find the method that you prefer. For me, indirect, 425*. Best to you!
  • 425 seems a little high to me but there are many ways to achieve the happy end. I would say 375 or so works for me. Just get close to these temps and you will be very happy. :)

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  • LFGEnergyLFGEnergy Posts: 618
    Nasty Fatty Smoke!?!?!?!?!?! I stand over my egg and let that beautiful chicken fat smoke soak into my cloths and hair!!!!! Smells up house for days, and wife makes me change in garage before coming into house :laugh: :sick: :ermm: !!!!

    Seriously, am going to try the hotter indirect method next time...have been cooking soley direct at 400 creeping down to 350 as I finish....but not many complaints!
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