This is a drunken drumsticks recipe for the RecTeq 340 pellet smoker that was shared with us by KC barbecue judge Mike Neighbours on our podcast about medical insurance for RVers. This relatively simple recipe includes bacon and chicken drumsticks and is great for your pellet smoker.

Pellet Smokin'

Tony sure does love his RecTeq pellet smoker. Nearly every day since we got it, he’s smoked something for a meal.

Recently our friend Mike came over to talk to us about medical insurance for RVers (see our podcast episode 172). We learned that Mike also is an avid smoker, and even a BBQ judge!

Sharin’

Mike shared with us a few of his favorite pellet smoker recipes. One of those was chicken legs brined with beer, and wrapped with bacon.

Tweaking’

I can’t leave well enough alone. Plus, we don’t keep brown sugar (one of Mike’s ingredients) in the house. So, I started looking around the ol’ Google machine, and our own pantry, and came up with a recipe of my own.

Tips

As with most brines, it’s best to let the meat enjoy its salty bath overnight. Our first time, they only got a few hours and were already delicious and tender. Next time, I’ll be more prepared.

In case you are familiar with our obsession with green chili bacon, we did not use that for this recipe. That bacon should be savored all by itself.

Ingredients

6 lbs Chicken drumsticks

1 lb Bacon

The Beer Brine

12 ounces Beer, on the lighter side

8-12 ounces Water  (may need more)

1/3 cup Honey

2 cloves Garlic

3 TBSP Kosher Salt

1/4 cup Balsamic vinegar

1 TBSP Spicy brown mustard

1 TBSP Olive oil

3-4 Green onions, diced

Brine the drumsticks

• Mix together all the beer brine ingredients

• Remove the chicken skin if you have the patience. I like the skin and hate the task.

• Cover the drumsticks with beer brine; add water as needed to cover fully

• Beer-brine the skinless drumsticks in the marinade at least 2 hours, or overnight

Prepare the drumsticks for the smoker

• Rinse the drumsticks and rub with salt and pepper.

  • A little lemon pepper might be good…

• Wrap a slice of bacon around each drumstick; secure the bacon with toothpicks

• Refrigerate until time to cook

Smoke those babies

• Prep the smoker for 275 degrees

• Smoke the bacon-wrapped drumsticks for 2 - 2.5 hours

• Occasionally brush or spray the drumsticks with the beer brine

NOTE: INTERNAL TEMPERATURE of 165°F indicates that the chicken is thoroughly cooked. Make sure you measure the meat and not the bone!