- Feb 12, 2017
- 701
- 309
Hello
I tossed on a few drumsticks for dinner this afternoon, and they turned out great. I can tell that by cooking at the higher temp, the skin turned out better than usual. Total cook time was about 1 hour and 45 minutes.
Started out with two packs of the basic drumsticks from the store.
First batch - I marinated in some itialian dressing for about 3 hours. Not sure that it made a lot of difference, but didn't hurt at all. I dried the off, hit them with Traeger Chicken Rub, and put them on a rack. No sauce on there - kept them dry.
Second batch - just dried them off, hit them with Traeger Pork and Poultry rub, and put them on the rack. At the end, these got hit with a little BBQ sauce.
Both turned out really tasty and tender. Skin was not rubbery.
They were on the Traeger, set at 275*, at 3:30 PM. Running apple pellets.
A little before 5:00 PM, turned up the temp to 350*. Hit batch two with some suace. Pulled them off at 5:15 PM.
I tossed on a few drumsticks for dinner this afternoon, and they turned out great. I can tell that by cooking at the higher temp, the skin turned out better than usual. Total cook time was about 1 hour and 45 minutes.
Started out with two packs of the basic drumsticks from the store.
First batch - I marinated in some itialian dressing for about 3 hours. Not sure that it made a lot of difference, but didn't hurt at all. I dried the off, hit them with Traeger Chicken Rub, and put them on a rack. No sauce on there - kept them dry.
Second batch - just dried them off, hit them with Traeger Pork and Poultry rub, and put them on the rack. At the end, these got hit with a little BBQ sauce.
Both turned out really tasty and tender. Skin was not rubbery.
They were on the Traeger, set at 275*, at 3:30 PM. Running apple pellets.
A little before 5:00 PM, turned up the temp to 350*. Hit batch two with some suace. Pulled them off at 5:15 PM.
