Brine drumsticks?

Klag · August 2008

So, I normally brine my white meat chicken/turkey for added moisture for slower cooks.

I just bought a drumstick hanger and a bunch of nice chicken legs. Should I brine dark meat? Or is it moist enough as it is?

Thanks for any info!

Celtic Wolf · August 2008

IMHO - NO!!

Grandpas Grub · August 2008

Klag,

Are you brining the white meat when cooking on the egg?

When I do turkey and chicken on the egg, I haven't had a problem with dryness.

People that are not used to eating egged turkey or chicken most common question to me is, 'are you sure this is cooked enough'.

GG

Zippylip · August 2008

I believe there is no such thing as too moist when it comes to turkey, so brine away I say

Scotty's Inferno · August 2008

If I have the time, I brine, even for as little as 2 hours. Scott

Gunnar · August 2008

Do you need to..probably not. Check out this method for turkey legs.
http://playingwithfireandsmoke.blogspot.com/1997/04/turkey-drumsticks.html

Brine drumsticks?

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