Colin39 Posted July 24, 2020 Share Posted July 24, 2020 Brined in salt, sugar , onion ,peppercorn smokey paprika and garlic over 24hours And smoked with a basic salt,pepper and garlic rub spritzing every 45mins with apple juice , honey and cider vinegar spritz Smoked at 250°f with maple and plum wood chunks for 3.5 hours running the internal temp up to 185°f Succulent , juicy and sooo tasty, this was the first trial of many over the coming weeks, watch this space for further drumstick updates 👍 Quote Link to comment Share on other sites More sharing options...
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