Smoked Chicken Drumsticks. Place drumsticks on the rack in the smoker. Place rubbed chicken drumsticks on the grate and make sure there is at least an inch between each drumstick. Be sure to add more woodchips as they burn out to get that strong, smoky flavor.
Season the chicken with BBQ chicken rub. Next, place chicken drumsticks on the grill. These smoked chicken drumsticks are the perfect starter for your outdoor barbecue, tailgate, or any other gathering. You can cook Smoked Chicken Drumsticks using 7 ingredients and 7 steps. Here is how you cook it.
Ingredients of Smoked Chicken Drumsticks
- It’s of drumsticks (10).
- It’s of AP rub.
- It’s of (1 cup salt, 1/2 cup granulated garlic, 1/4 pepper).
- You need of BBQ Chicken Rub (see my recipe).
- You need of Wing Rub (same rub used on my smoked wings).
- Prepare of Sauces:.
- You need of Any kind you like, I used a trio of Buffalo, Hot BBQ and Teriyak.
Cooking these low and slow creates an extremely tender, juicy delight and you won't be disappointed! Rinse chicken legs and pat dry. The chicken legs are then smoked at higher than normal temperatures to help crisp them up and finished perfectly by brushing on a beer barbecue sauce using my very own barbecue sauce as the base. Take out the chicken drumsticks and once the smoker has the exact heat, put the legs directly on the smoker rack.
Smoked Chicken Drumsticks step by step
- Put the drumsticks, AP rub and enough water for them to be about half submerged into a zip top bag. Flip the bag every 6-8 hours and let brine at least 24 hours. A large enough vessel to completely submerge all under the water can be used if you have the room..
- After they have brined overnight pat dry and dust with the rub mixes. I did 8 with my chicken bbq rub and 2 with the wing rub for the ones I used the buffalo sauce on..
- When coated on all sides with the rub mix hang on a leg rack and let sit to get the chill off while the smoker comes to between 250°-275°..
- Let them smoke for 1-1/2 hours. Check them to see if a good color and slight crispness is set on the skin and some fat is starting to render out. If the skin is still on the light and rubbery side let them cook for another 15 – 30 minutes..
- Once the skin is dark and and the fat is starting to render coat with sauce and let cook 1/2 hour..
- Sauce again and smoke for another 15 minutes. Then let rest continuing to hang for another 15 minutes..
- Grab a couple to eat now and hold the rest back to store for other meals. If you're planning a party skip the brine but still use the AP rub as a coating before the rub. Then smoke at about 300°-350° and for about an hour less and only saucing once should be enough..
You're gonna need roughly two and a half an hour smoking the chicken. Also, try to measure the smoked legs' temperature once in a while to make sure the chicken is cooked perfectly. Camp Cooking Tip: Start spritzing the chicken legs with your favorite liquid mixture as soon as they begin looking dry. Place chicken drumsticks on a rack and place in the smoker. If desired, sear on a gas grill at high heat to crisp the skin.