I'm a newbie, so please be gentle.
I have recently been experimenting with smoking turkey drumsticks. I use the same brine that I use for Canadian style bacon. The flavor is great but the texture is like something that Goodyear would have the patent for.
My smoking process is a "cold" smoke. Thus the meat needs to be fully cooked after smoking. I tried roasting...tough would be a severe understatement. At this very moment, the drumsticks are into their 3rd hour of 180 to 190 deg.F water bath. Internal temp is 182deg.F. The meat is tender, but the wonderful Maple smoke flavor has moved into the water.
The water may make a good broth, but I didn't set out to make smoked turkey broth.
Can any one please suggest or straight out instruct me as to how to cook cold smoked turkey drumsticks so that they are juicy and tender while maintaining the delicate smokey flavor?