Smoked Drunken Vortex Drumsticks

I love smoking Chicken Drumsticks over fire, as real fire always produces a more smokey flavor. I also like to brine the Drumsticks first for a few hours, with salt, sugar and beer, hence the name Drunken Drumsticks.

To ensure the Chicken Drumsticks will get a crispy skin, you need to achieve high heat temperatures, typically around 500 degrees or so. Using a Vortex in my kettle grill ensures I can get the grill that hot.

This method will produce flavorful Chicken with Crispy skin. Let me show you how.

Ingredients:

Chicken Drumsticks

40 ounces of Water

1/2 cup of Kosher Salt

1/2 cup of Brown Sugar

2 12 ounce Beers

Chicken Rub of your choice

BBQ Sauce of your choice

Fill a large container with the Water, Salt, and Brown Sugar. Stir well until the Salt and Sugar have dissolved. Next add the two Beers, and stir again to mix well. Pour this liquid on a container to completely cove the Chicken. Place in your refrigerator for 3-4 hours.

Next remove the Chicken from the Brine and rinse well under water. Dry off with paper towels and place on a rack. Season the Chicken on both sides with the Chicken Rub. Allow to sit on your kitchen counter while you fire up your charcoal for the Vortex.

Once the coals are ready place the Chicken Drumsticks along the outside edge of the grill. Cover and cook for 20 minutes or so. After that you can turn the Chicken over and continue cooking for another 10-20 minutes, or until the internal temperature reaches 170-175 degrees. You can apply BBQ Sauce during the last 10 minutes of cooking if you would like. Serve and enjoy!

To watch me prepare this recipe step by step, simply watch my video below.