Smoking up some turkey Drumsticks today!

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paaco1981

Newbie
Original poster
Feb 8, 2014
21
10
Doing some turkey in the MES today and thought I would get some advice. My girlfriend wants me to sauce half of them, at what point should that go on? Brined them for about 18 hours in:

Water

Kosher Salt

Sugar

Tony Chachere's Cajun Seasoning

Onion Powder

Garlic Powder

Rinsed them well then soaked another 30 mins in fresh water while I got the smoker going.

Sprinkled lightly with Tony Chachere's Cajun Seasoning before throwing them on.

I have the temp holding right around 235 right now. Just not sure how close to the end to throw the sauce to them.

Forgot to snap a pic before I put them in so I snapped one of them laying there looking smoky.

 
Hey Scott, thanks for the advice. I'll throw it on 30 or 40 mins ahead of time unless I hear something different. Until they get done I'm just gonna sit on the porch with a beer and smell the smoke. Love the smell of smoking meats.
 
Yeah , Paaco . That's a grand way to spend the day , I like the fussing around I do when I'm Smoking .

That's nice bunch of Drummies there  , gonna be good when done.

Have fun and . . .
 
They came out delicious, will def be doing these again soon.
 
These were in for around 3 hours. Not sure what the internal temp was but they were completely done and very juicy. With drumsticks you can pretty much gauge when they are done by watching for the meat to start pulling back off the bone.
 
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