Chicken drumsticks are perfect for picnics, tailgate parties or when you want something quick and simple. Today we are going to learn how to make some incredible smoked chicken drumsticks that are sure to impress.
Before you get the chicken legs out of the fridge you are going to want to get the rub ready. They will be covered in the rub and then sat in the refrigerator for a few hours. Then they are going to go on the smoker and after a while on the smoker with just that rub, they will get sauced to finish them off.
For our rub we’re starting off with two teaspoons of granulated garlic, next, we’re going to add one teaspoon of paprika, one teaspoon of kosher salt, one teaspoon of cracked black pepper and half a teaspoon of cumin. You do this in a container that you can close. Once all the ingredients have been added give it a shake.
Time to Prepare the Smoked Chicken Drumsticks
Get your chicken legs out of the fridge as its time to give them some rub. First, you need to get the skin off because we’re not going to be going for any sort of crispy skin in the smoker with these. We’re going for flavor on the meat. You will find the chicken a little slippery obviously. If you have a paper towel just grab a paper towel and pull the skin. You will find that it easily comes right off.
We are going to move on to getting the rub on them. You should put your chicken legs in a bowl and we are just going to go ahead and start sprinkling the rub on them. As you do this just move them around to make sure everybody gets some rub. You will get a scent from the cumin which is going to go great when you add the sweet barbecue sauce later.
It’s always good when you’re getting something like these pre-cut packages of chicken legs to check for little pieces of bone that might have been left in the processing. Your chicken drumsticks should now be ready. they’re going to go in the refrigerator covered for about three or four hours to really let everything soak in and do its magic.
Its time to get these chicken drumsticks out to the smoker and get these guys cooking. You want to be getting the smoker up to anywhere between 225 and 250. I aim for 250 but you will happy anywhere in that range. For these legs, you want to use hickory wood. Place our legs in the smoker and at least six or seven per rack.
Get the smoker closed and let the smoke roll. These chicken legs are gonna go for 40 minutes at 250 degrees. At the start, you don’t need to do anything to them. Just let them absorb that smoke after 40 minutes you should do a quick temperature check. Then then you will add some barbecue sauce to them and those are gonna go probably for another half-hour to 45 minutes until they’re done. Done will be when they are at a hundred and sixty-five degrees internally.
After forty minutes you should see the nice smoky color on the legs and it is time to sauce them. I use a honey and maple barbeque sauce but you can alter it depending on your taste. Put a good amount on the legs and make sure everything is coated thoroughly. You don’t want it to be soupy on them but you want a good coating.
Now get the smoked chicken drumsticks back on the smoker. Get the lid closed and they will go for about another 30 or 40 minutes. If you are at temperature get them off the smoker and take them inside. If they are not quite there leave them on longer till they are.
The Cook is Done!
Once they are inside, let them sit for just a couple of minutes and then you are going to sauce them up and have a taste. The colors should really be coming through. First, you get that darkness from the rub and the smoke and then that sauce that you put on at the end looks great.
When you are saucing these smoked chicken drumsticks don’t be shy. If you’re already going to be picking up a piece of food that’s got its own built-in handle you might as well make it a little messy.
Maybe you prefer wings? We have an Ultimate Guide here. and the incredible Brined Double Smoked Chicken Wings! Fantastic Recipe!