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Yardbird Drummies and a Naked Fatty
May 12th, 2011 | 
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Drumsticks tonight, and boy were they good! I started with a brine of 2 cups water, 2 tablespoons Kosher salt, 2 tablespoons dark brown sugar, and a tablespoon of Yardbird rub. Into a Ziploc bag and in the fridge for 3 hours.
I rinsed them off, dried them and gave them a liberal coating of Plowboys Yardbird rub. I also got started on tomorrow’s breakfast with a naked Fatty (just a plain old Jimmy Dean Original minus the wrapper).
Into the Big Green Egg running at 325 degrees.
After one hour, the internal temperature was 200 degrees and the drumsticks were very moist and very flavorful. Enjoy, I sure did!
Posted in Photo Recipes
Those drumsticks look so good. We can never get the skin to crisp like that. What’s the secret?
Hi Danielle,
Higher cooking temperature will help crisp up the skin. Those were done at 325, but I often cook chicken 350 or 375.