The trick is to smoke the meat and not make the meat smoke


  Date: August 06, 2012
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While this was ultimately a very successful meal, getting there was a bit of an adventure. It was only my second time making drumsticks and my first opportunity to try out a new grilling toy. I had picked up a Brinkmann Chicken Wing & Leg Rack to make these drumsticks. The chicken was brushed with a yellow mustard slather to help hold a spicy dry rub on. The drumsticks were placed in the hangers of the rack and the rack and the base were placed on the Egg which was stabilized at 325 degrees. When I added the food to the Egg I added a palmful of Jack Daniels Oak Chips to the coals. The drumsticks were supposed to take 40 minutes to reach 170 degrees at which point you were supposed to brush on a glaze. I am not sure if it was because these were real "meaty" drumsticks or something to do with the Brinkmann rack, but these wings took 90 minutes to reach 170. I had seen user comments about this rack where people said the food took longer to cook. Once I got the glaze on, the glaze took 15 minutes to firm up and start to caramelize vs the 8 in the recipe. So a late lunch became an early supper, but everyone felt these drumsticks were worth the wait. They had a nice smokey and sweet flavor and there was a lot more meat on these than typical drumsticks. I am going to make another small batch of these to see if the time stays the same, because 105 inures vs 48 is a huge difference. But fortunately everyone felt the final product was well worth the wait.
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Recipe Source:
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Fire It Up
Fire & Smoke (eBook):
Seasoned Mustard Drumsticks with Peach Molasses Glaze
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
  • BGE Plate Setter (Legs Up)
  • BGE S-S Grill Grid
  • Brinkman Chicken Wing & Leg Rack
  • Maverick ET-732 Remote Read Thermometer
  • Jack Daniel's Oak Chips
  • Wicked Good Weekend Warrior Lump Charcoal