Smokey Salt And Pepper Drumsticks Recipes

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DR PEPPER DRUMSTICKS



Dr Pepper Drumsticks image

If you love Dr Pepper as much as I do, try it in my barbecue sauce for grilled chicken. It adds zip to the ketchup, bourbon and barbecue seasoning. -Shannon Holle-Funk, Venedy, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 10

1 cup ketchup
2/3 cup Dr Pepper
2 tablespoons brown sugar
2 tablespoons bourbon
4 teaspoons barbecue seasoning
1 tablespoon Worcestershire sauce
2 teaspoons dried minced onion
1/8 teaspoon salt
1/4 teaspoon celery salt, optional
12 chicken drumsticks

Steps:

  • In a small saucepan, combine the first 8 ingredients; if desired, stir in celery salt. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until slightly thickened, stirring frequently., On an oiled grill, cook chicken, covered, over medium-low heat 15 minutes. Turn; grill 15-20 minutes longer or until a thermometer reads 170°-175°, brushing occasionally with sauce mixture.

Nutrition Facts : Calories 316 calories, Fat 12g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 1289mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 29g protein.

SALT AND PEPPER BRISKET



Salt and Pepper Brisket image

Provided by Food Network

Categories     main-dish

Time 8h10m

Yield 4 to 6 servings

Number Of Ingredients 3

1/2 cup kosher salt
1 cup coarsely ground black pepper
1 brisket flat (5 to 8 pounds)

Steps:

  • Preheat a smoker to 225 degrees F using your preferred heating method. Then add the woodchips.
  • Mix the salt and pepper to make the seasoning rub. Apply the rub to the brisket.
  • Place the brisket on the smoker. Add more woodchips as necessary to supply smoke throughout cooking. Cook the brisket until it reaches and internal temperature of 170 degrees F, 4 to 5 hours.
  • Carefully wrap the brisket in foil or butcher paper and return to the smoker. Continue cooking until the brisket reaches an internal temperature of 190 degrees F, 1 to 2 more hours.
  • Rest the meat, still wrapped, for 30 minutes to 1 hour.
  • Unwrap the brisket and slice the meat against the grain to serve.

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