I'm glad to report yet another weekend cook without pictures. Yesterday I used my new chicken drumstick rack from Amazon and did 12 drumsticks. Char Hickory in the hopper and mesquite blend in the smoke tube. Rubbed with some generic Kroger/PickNSave Memphis seasoning. The best part is, I don't even get to eat it til tonight!
One thing I noticed is that the skin might actually be bite-through or at least not leathery tough.
Note: This is not my picture, but looks pretty close to what I ended up with. Also a visual of what the drumstick rack is if you haven't seen one.
Smoked a batch of wings. Air dried them on a rack in the fridge for three hours and then used a simple olive oil, sea salt and coarse ground pepper rub. Smoked them at 230 for an hour and then turned it up to 350 until crisp using Manchester brand -Hickory, Oak, Maple and Cherry blend. Tossed some in Franks Red Hot Wing Sauce and some in Bullseye Original and they were great!
They did! I think next time I might go higher on the crisping temp, or maybe even try moving them to the gas grill, but we REALLY enjoyed them!
Also - I’ve got to say that those Manchester brand pellets reall had a great smell and Smokey flavor. My GF kept commenting on how flavorful the wings were and I’ve got to agree!
My third brisket. A little dry in the flat, but I was pleased with the bark and smoke ring, and it tasted great and fed a party of 11. I dry-brined it for 24 hours and it was 15 hours in the smoker with a 3 hour rest.