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Crispy skin on drumsticks
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PA Dutch Egger
Posts: 128
Want to make drumsticks using the hangers. Want to try to get crispy skin on them without drying them out. Raised direct or indirect with plate setter? I plan brining them and then on having them uncovered in frig for 12 hours, put on rub and put on egg. Any suggestions?
Comments
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I do raised direct. I try to keep between 350 and 400. Some people even put a little corn starch on theirs.
XLBGE, LBGE
Fernandina Beach, FL
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Add a bit of cornstarch or baking soda to your rub or litely dust after the rub this will help a lot with crisping. Also the drying in the fridge helps and you will get a nice pellicle for smoke adhesion.
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I use Mayo on my chicken to crisp the skin. Works great.
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rsmith193 said:I use Mayo on my chicken to crisp the skin. Works great.
I assume this is a very light coating? Do you do it before adding rub?Dave - Austin, TX -
Squeezable butter half way through, raised grid.
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400 direct raised on the grill ( no hanger). 24 hours uncovered fridge.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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The only thing I do to my legs/wings is take them out of the package, pat dry with a paper towel, apply rub and then put them on the egg at 400 or so indirect for 45-60 minutes. I keep the lid down the whole time, don't flip 'em and don't look at them until I pull them off. Always nicely done and crispy skin. I subscribe to "simple is always better".Packerland, Wisconsin
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I cook mine like ChokeOnSmoke. Love the hangers put em on and wait.
XL and Small
Chattanooga, TN
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