Competition Chicken Lollipops
From Beef Beer & BBQ
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This recipe won first prize at Smoke on the Coast 2019! These chicken drums from Beef Beer & BBQ will give you the secrets to Competition Ready Chicken Lollipops, so you can turn your own Chicken Drums into competition level BBQ'd goodness!
Method
Remove the skin, tendons and knuckles from the skinny side of the drum. Scrape bones clean and remove the soft needle bone hidden between the meat and main bone.
Spray the chicken bone with cooking spray and wrap tightly with foil, so they don't go black when cooking.
Dust the chicken lightly with Rum & Que Soft Coq rub (or use your favourite chicken rub).
Heat smoker to 120ºC (250ºF) and place chicken on a rack or free standing on the heated grate. Close the lid and cook for 1 hour or when the internal temperature reaches approximately 60ºC (140ºF).
Remove the chicken and increase the temperature on the smoker to 230ºC (450ºF).
Place the chicken back in the smoker until the internal temperature reaches 88ºC (190ºF).
Remove the tinfoil and dip your chicken in preheated sauce (Rum & Que Meat Juice and Apple juice).
Place the chicken back in the BBQ for 2-5min to let the sauce set.
Finally, allow the chicken lollipops to rest at room temperature for 5min before serving.
Recipe courtesy of Beef Beer BBQ.
