Chili-Rubbed Drumsticks


1-No less than 1 hour before smoke cooking, absorb wood pieces enough water to cover. Deplete before utilizing.

2-For rub, in a little bowl, consolidate bean stew powder, lime peel, cumin, and salt. Sprinkle blend uniformly finished turkey; rub in with your fingers.

3-In a smoker, mastermind preheated coals, depleted wood lumps, and water container as per the makers headings. Empty water into skillet. Place drumsticks on the barbecue rack over water dish. Cover; smoke for 2-1/2 to 3 hours or until the point that juices run clear (180 degrees F). Include extra coals and water as expected to keep up temperature and dampness. On the off chance that coveted, serve the turkey with salsa. Makes 6 servings.


6 - 8 hickory wood chunks

1 tablespoon chili powder

1 tablespoon finely shredded lime peel

1 1/2 teaspoons ground cumin

1/2 teaspoon salt

6 small turkey drumsticks (8 to 12 oz. each)

Bottled salsa or barbecue sauce (optional)


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