How to Smoke Juicy Drumsticks on a Weber Kettle
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- เผยแพร่เมื่อ 1 ส.ค. 2024
- Are you tired of eating dry Chicken Drumsticks? Just check out this video your Uncle Bird shows you every step needed to smoke delicious Chicken Drumsticks on the Weber Kettle each and every time. 🍗🍗 This video gives you the complete process that I use when I fire up the Weber Kettle. If you have a question please drop a comment below and I will respond. Thanks for watching! 😁
Total Cook Time: 45 minutes.
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00:00 Start.
00:13 Trim and Prep.
01:25 Separate the skin from the meat.
01:45 Make the brine.
03:00 Tools used for the cook.
03:15 Set up the grill for indirect cooking.
04:20 Clean the grill grates.
04:25 Remove chicken from the brine and season.
05:41 Putting the Chicken Drumsticks on.
06:32 Temp Check (Almost there)
06:58 Done.
07:17 The Verdict. Juicy as Charged.
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Amazon links:
48 Blade Jaccard (in the video)
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45 Blade Jaccard (Easier to disassemble and clean)
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2-Cup Pyrex Glass Measuring Cup
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OXO Good Grip Poultry Shears
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1-gallon container for making the Brine
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Plastic Cutting Board (This is better Uncle Bird's is old one)
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6 inch Dexter Russell Boning Knife
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22 inch Weber Kettle Classic
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Brine Bags 10 Pack
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#chickendrumsticks #chickenlegs #bbqprep #smokedchicken
One Gallon Smoking Brine Recipe
Step 1. Pour in one cup of cold water into the 4 Cup Pyrex/Glass measuring cup.
Step 2. Use any plain salt and pour into the water until the water level reaches 1 ½ cups.
Step 3. Pour the saltwater slurry into the 1-gallon container, fill to the 1-gallon mark, and stir until it the salt has dissolved. If you feel the need to throw some money down the sink. Now is the time to do it. Go ahead and add your fruit juices, soy sauce, and herbs, etc.
Your brine is now ready to use. - แนวปฏิบัติและการใช้ชีวิต
Most excellent 🍗 😋
Whoa..whoa..whoa!. using the split as a barrier for 2 zone is pretty damn brilliant. I am going to try that on one of my next cooks. Great stuff.
Thanks for watching. I use the slow n sear as well now. But the good ole hickory split works to. Whatever it takes 👍🏾
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Thanks for watching 👍🏿
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Thanks for watching 👍🏿
Nice video
Thanks.
How come you didnt add sugar like you do with the quarters?
Honestly I forgot 😁
How long do you let legs, thighs or quarters stay in the brine? Thanks so much. Loving the videos
Leg Quarters 4-8 hours depending on size, Legs and Thighs 4-6 hours depending size. Bigger pieces = Longer brine time.
@@UncleBirdsBBQ thanks for helping. Very thankful
How long you suggest leaving in brine?
For the drumsticks 4-8 hours depending on the size. The little ones 4 hours but the big ones going to need about 8 hours. Just take them out of the brine and rinse to stop the brine process and you can cook them later.
How often should I check the drumsticks while they cook
About every 15 mins 👍🏾
I know that ultimately you have to go by temp, but how fast does "hot and fast" mean? 30 min, 1hr? I've been doing about 60-90 mins on 275, but if I can get it crispier that works too.
In this case, I am actually cooking between 300-350 degrees. Using the Jaccard to create holes in the skin will help get it crispier by creating holes for the rendered fat to escape. However, in my experience, the chicken skin will be crispy only if you eat it when it first comes off the grill or if rested for a few minutes on a wire cooling rack that allows the air to circulate around the chicken. Because I typically rest the chicken in a bag, either in the microwave or pre-heated cooler what I shoot for is skin that has the fat completely rendered so that you still have a good eating experience with eat bite. I hope that was clear. Let me know if you have any other questions. Thanks for watching!
@@UncleBirdsBBQ Thanks Uncle Bird! I'll try the higher temp next time and check on them more frequently. Love your videos!
Thank you. Just reach out if you have any more questions. 👍🏾
@@UncleBirdsBBQ solid commentary
For your brine that’s a lot of salt.
It works out to about a 6.4% Brine. It's not very salty at all as long as the chicken is not left in the brine too long. Thanks for watching. 👍🏾
@@UncleBirdsBBQ ok I’m going to try it out.