The trick is to smoke the meat and not make the meat smoke
Date:August 06, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The rub for the chicken used: Garlic salt, paprika, Kosher salt, dark brown sugar and black pepper. The yellow mustard was used as a slather to help adhere the Rob wow with chicken cooked.
Here the drumsticks have been slathered with yellow mustard prior to applying the rub.
The mustard slather helps hold the rub onto the chicken.
The drumsticks are hung in the Brinkmann rack which is just been placed on the BGE. The temps have been stabilized at 325 degrees and some Jack Daniels oak wood chips were added just before the drumsticks went on.
The glaze, which gets applied to the chicken at the end, used: Dijon mustard, peach preserves, molasses and soy sauce.
The drumsticks have finally reached 170 degrees. I pulled the rack and drumsticks off of the Egg to help hold my temperatures and make it easier to glaze the chicken. The racks drip plan keeps the grill and your table from getting messy.
The glaze is set, it is time to eat!(Finally)
The chicken was served with Grilled Ratatouille.
The chicken was very moist and had a sweet and smoky flavor. Everyone said it was well worth the wait.
This was a very filling spread.
Although it took a while, everything came out as good as I could've hoped.
These were very meaty drumsticks and I'm afraid I'm guilty of having three myself. I just couldn't stop.
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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.