Smoked Chicken Drumsticks. Smoked chicken drumsticks are one of the most popular things I cook in the smoker. My family goes nuts over them and they get gobbled up so quickly. Smoking chicken drumsticks could not be easier and almost any smoker can hold lots of drumsticks so it is easy to feed a crowd.
Smoked Chicken Drumsticks When it comes to making barbecue chicken the drumstick is a great option being a self contained meat delight.
This recipe is slightly complicated with two phases of cooking, but makes it good option when cooking for other people as the meat is effectively already cooked after the first smoking stage, meaning the second.
Smoked chicken drumsticks are so easy to make and so full of flavor.
You can have Smoked Chicken Drumsticks using 7 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Smoked Chicken Drumsticks
- Prepare 1 package of drumsticks (10).
- Prepare 1/4 cup of AP rub.
- Prepare of (1 cup salt, 1/2 cup granulated garlic, 1/4 pepper).
- Prepare of BBQ Chicken Rub (see my recipe).
- It's of Wing Rub (same rub used on my smoked wings).
- It's of Sauces:.
- You need of Any kind you like, I used a trio of Buffalo, Hot BBQ and Teriyak.
Dark meat of chicken legs is already so juicy and flavorful but when you add smoked flavor and amazing dry rub, it's just perfection. Simple recipe for smoking chicken drumsticks during your next BBQ. Perfect recipe to start learning how to use your electric smoker! This Smoke Chicken Drumsticks post is sponsored by Traeger.
Smoked Chicken Drumsticks instructions
- 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..
Place the drumsticks on the smoker racks and place the racks inside the smoker. Add more wood chips and water as needed. Smoke longer if needed to achieve the appropriate. All it takes is a simple brine and a little bit of knife work to create the best smoked legs your guests have ever tried. Using a brine on these drumsticks has two benefits.