just the drumsticks .
I plan to ' learn ' with them and move to turkey drumsticks when they go on sale.
I plan to
1 ) air dry on a rack in the refrig x 24 hrs first . this is mentioned on better than average BBQ refs.
2 ) chop off an inch or so from the bottom of the leg , no meat there , might help the meat contract off the tendons
making removal of the tendons easy. tip from Jacque & Julia.
3 ) chop off 1/4 inch off the top , for 1/2 of the legs , to see if this also helps removal of the meat
4 ) smoke until almost fall off the bone : 150F - 160 F
save the drippings .
