Sarge and the smoker.....first attempt

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sarge1947

Newbie
Original poster
Jul 1, 2016
28
10
Lansing Michigan USA
OK I've read a lot and seems like way not enough. So wing it. Or leg it as it were. 

I'm smoking 16 chicken drumsticks. 3 hours at 250 degrees and using a mix of hickory and cherry woodchips in my MES 30 digital.

All I did was oil them a bit, and sprinkle on some store bought chicken rub. 

I'll let you know how it went. 
 
Right. at 1.5hr we had hit IT goal. 

Checked one and it was completely done, nicely smokey but way more juicy than necessary, meat a little tough and the skin was rubbery. I left it in for the full time and the skin was much better and meat was more tender and still not too dry. I didn't add more chips after the 1.5hr point, so the smoke level stayed the same. 

Wife enjoyed it, which was the goal since I knew I would.

Vac sealed the leftovers and froze them. We'll see how that comes out in a day or two.  
 
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