First indirect cook last night – 2lbs of drumsticks. Got my Big Girl a few weeks back, but it’s my first smoker so very new to this. Saw a lot of recipes for direct but needed to get some practice indirect cooking / rEGGulator / smoke alarm
Read a bunch of different recipes and methods ended up combining a few. Did a quick marinade with olive oil, dash of lemon juice, salt, pep, garlic, and a bit of a homemade chicken broth for an hour. Dried the drumsticks then applied Kinders smoked garlic rub and put them on. Goal was to stay around 350 in the Egg, get the drums to 165-170 internal, paint on some BBQ sauce then throw them back on until 180ish internal and remove. (Saw everything from 170-190 internal in recipes so went with the middle).
Was able to maintain that for most of them time, but when I took the drums off for the BBQ sauce my Big Girl got a little hot on me and I had a tough keeping her under 400 towards the end. Took roughly 1:20 mins total. Hour/temp grid pic included.
The drumsticks were incredible, certainly the best ones I’ve ever made, but I think if I did it again I’d cook them lower and slower. Loved the smoke flavor they got, but could have used more. Definitely lost some at the end opening it a bunch to regulate the heat – need to work on rEGGulator position, swear I only had that thing open a crack.
Lot of fun but a lot to learn! Would love any recommendations for drumsticks or BGE newbs in general. Thanks!
by yw_tol
2 Comments
I do drums indirect @ 400. Roll them over every 15 min. Apply some room temp barbecue sauce once they hit 175-180 internal, remove 5 minutes later.
My indirect cooking is typically under 300 degrees. 275 for chicken, 225-275 for ribs or pulled pork.