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Video on Hot Shins
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Hot Shins
Peter Lenkefi
16 ea Chicken Drumsticks (2 /12 to 1 ts White pepper, ground
-3 1/2 pounds) 1 ts Cayenne pepper, ground
1/4 c Flour 1 ts Thyme, ground
2 ts Paprika 1 ts Garlic, powder
1 ts Black pepper, ground 1 ts Salt
The day before you plan to serve these drumsticks, lay them out on a
cutting board or butcher block and pierce them all over with a fork so
that, when they are seasoned, the spices will permeate the meat nicely. Set
aside.
Measure into a Ziploc-type plastic bag the flour, paprika, black, white,
and cayenne pepper, thyme, garlic powder, and salt. Close the bag and shake
to blend the spice well.
Add the drumsticks to the bag, zip it shut again, and shake until the
drumsticks are thoroughly coated with the seasoning. Refrigerate overnight.
The following day, about 2 hours before dinnertime, fire up your smoker
and, when the coals are glowing, add some wet wood to the fire pan and fill
the water pan halfway with hot water. Transfer the drumsticks from their
bag to the grill and cover the smoker snugly.
Smoke at 200 to 220 degrees for about 1 1/2 hours, or until the juice runs
clear when the meat is pricked and the drums are lusciously tender.
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