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Chicken Thighs and Drumsticks
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dmchicago
Posts: 4,516
Looking for methods, time and temps.
I've seen some posts that are indirect. How long approx?
I could go either way and I can raise my grid to slightly above felt line.
Thanks in advance.
I've seen some posts that are indirect. How long approx?
I could go either way and I can raise my grid to slightly above felt line.
Thanks in advance.
Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX
Comments
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375 raised direct. About 35 minutes to the 180 mark. I usually turn halfway. Suggest cutting as much fat as possible from the thighs. More fat, more flare-ups.New Albany, Ohio
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My go-to for drumsticks is to make a medium strength brine with one part kosher salt and three parts brown sugar. Soak the legs for about 3-4 hours. Pour off the brine and let the legs dry off. Do not rinse them. As they're getting sticky, add your favorite rub and a couple squirts of olive oil. Toss in a bowl until fully coated. Cook at about 350-375 indirect, turning about every 30 minutes. I purposely overcook them to render off most of the fat and dissolve most of the connective tissue. The brine and the olive oil keeps them plenty moist. Pull them off when you're worried they won't come off in one piece. Let them rest a little while, then feast. They're falling apart done and oh so good. The same program works well for wings.Michiana, South of the border.
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Teefus said:My go-to for drumsticks is to make a medium strength brine with one part kosher salt and three parts brown sugar. Soak the legs for about 3-4 hours. Pour off the brine and let the legs dry off. Do not rinse them. As they're getting sticky, add your favorite rub and a couple squirts of olive oil. Toss in a bowl until fully coated. Cook at about 350-375 indirect, turning about every 30 minutes. I purposely overcook them to render off most of the fat and dissolve most of the connective tissue. The brine and the olive oil keeps them plenty moist. Pull them off when you're worried they won't come off in one piece. Let them rest a little while, then feast. They're falling apart done and oh so good. The same program works well for wings.
I need to plan ahead and brine and do them indirect.
Thanks!Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
I do thighs and drumsticks the same way I do wings. Raised indirect, after 24 hours in the fridge, season, cook.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I’ve never brined either, but I would love to try it. If I am able, I’ll dry em out in the fridge on a rack over a cafeteria tray overnight then cover heavily with some Florida Everglades Fish or Chicken Rub or some Plowboys Yardbird. I’ll go go direct at the fire ring level for an hour at 375-400 dome. I like to sauce with a bottle sauce (no real go to here) that I cut with equal parts red wine or apple cider vinegar (I like apple cider better, but I’ll go with whatever is available).=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
I just used 3 different dry rubs for variety. No sauce 'cause sugar.Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
Brining is huge here. I can’t tell you what a difference it makes. I brine all my poultry and all my lean pork. It’s a game changer.Michiana, South of the border.
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I cook just about everything raised direct at around 450. For legs and thighs, I go 175-180ish.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
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