Hello all, new to smoking, but absolutely love this site and forum. Was planning on smoking some large chicken drumsticks this week for the family. Two quick questions, do you suggest brining them before and if so, for how long? and 2- what temp should I smoke them to get the crispiest skin possible without drying them out too much? Thanks again and Happy Easter to all!
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Welcome to The Pit Robbie. I dry brine chicken, but some here wet brine. Brining time is dependent on the time available. All day if I have the time, but at least an hour. About 1/2 tsp per pound is close - use kosher salt, but if you don't have any kosher, use about 1/2 to 2/3 if the suggested amount.
I don't know what you are cookin' on, but I use a kettle with a full chimney of lit charcoal and I let it run as hot as it will get. That's normally 400° + F. Pull them when the IT is ~ 170°.
Others here do it differently, so stick around for different opinions.
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I cook legs and leg quarters to around 175F IT, to have the fat and connective tissue rendered, and have crisp skin. And yes - dry brining can help. I usually just dry brine chicken in my rub, if using a rub that has salt in it.
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Originally posted by RonB View PostWelcome to The Pit Robbie. I dry brine chicken, but some here wet brine. Brining time is dependent on the time available. All day if I have the time, but at least an hour. About 1/2 tsp per pound is close - use kosher salt, but if you don't have any kosher, use about 1/2 to 2/3 if the suggested amount.
I don't know what you are cookin' on, but I use a kettle with a full chimney of lit charcoal and I let it run as hot as it will get. That's normally 400° + F. Pull them when the IT is ~ 170°.
Others here do it differently, so stick around for different opinions.
I guess it can go both ways, but indirect is a little better IMO. Less chance of overcooking too early or burning it up.
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