Justin Posted October 6, 2020 Share Posted October 6, 2020 Brined in 50 50 larger and water up to 4.4 litres Salt 150g sugar 250g for 2 hours refrigerated then rinsed under tap and patted dry. Discard brine Rub 1 tablespoon chilli powder. 1/2 tsp garlic granules 1/2 ground cumin 1/2 dried oregano. Smoke over mesquite at 95 to 130c super low. I am using wsm with water smatfire and pellet tube which is on second shelf. Drumstick is on top shelf. Should take 3 to 4 hours to hit 82c in thighest part of drumstick. I am doing put at 110c . Will see how it turns out. Nothing to lose as the drumstick cost £1.25 in Tesco half price. Quote Link to comment Share on other sites More sharing options...
Justin Posted October 6, 2020 Author Share Posted October 6, 2020 Thunder and lightning but smartfire is keeping up with it! Quote Link to comment Share on other sites More sharing options...
Justin Posted October 6, 2020 Author Share Posted October 6, 2020 Heaviest rain seen in ages and hailstones but smoke is still billowing away. Improvised cover! 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted October 6, 2020 Author Share Posted October 6, 2020 Ok. 8 hours in 76.4. Target 82. Maybe before bedtime......was supposed to be 3 hours.I have kept it around 95c to 110c what with the weather. Lots and lots of smoke earlier.going to be powerful once finished. Looks like we will have it cold. Better if warm but such it is. No fuss. Smartfire has been rock solid in its performance. Quote Link to comment Share on other sites More sharing options...
Justin Posted October 6, 2020 Author Share Posted October 6, 2020 Big smokey chilli turkey Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.