I had a question on some chicken drumsticks that I'm trying to get right before putting them on the menu.. Yes I said had because by reading this forum it's helped me answer some of the questions I had. Like I was dry rubbing w/ a mustard base and smoking @ 250 for 2 hours and getting chewy skin. Today what I did is take them out @ 170 and did 2 things 1: Tossed some of them in a rub seasoned flour mix and deep fried for 1 min.
2: I took the rest and made a thin batter with the rub mixed in and tossed them to coat and deep fried those as well. Both way's got the skin to where it was edible. The better of the two was the battered ones. Is that cheating? and what would you call them ( Smoked & Batterd drumsticks ) .. doesen't quite sound right..
I'll try raising the temp on it next and see if that helps them crisp up like I read.
Original Post