Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, smoked chicken drumsticks. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Place drumsticks on the rack in the smoker. Be sure to add more woodchips as they burn out to get that strong, smoky flavor. Remove the wings from the marinade and place the drumsticks into the Pit Boss Buffalo Wing Rack. Remove from the smoker, serve immediately and enjoy!

Smoked Chicken Drumsticks is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Smoked Chicken Drumsticks is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook smoked chicken drumsticks using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Smoked Chicken Drumsticks:

1. Prepare 1 package drumsticks (10)
2. Make ready 1/4 cup AP rub
3. Take (1 cup salt, 1/2 cup granulated garlic, 1/4 pepper)
4. Prepare BBQ Chicken Rub (see my recipe)
5. Prepare Wing Rub (same rub used on my smoked wings)
6. Take Sauces:
7. Get Any kind you like, I used a trio of Buffalo, Hot BBQ and Teriyak

Celebrate touchdowns and trick-plays with these Traeger drumsticks. Smoked and saucy, Seton O'Connor from The Dan Patrick Show knows this barbecue meat treat is ready for game day action. If you normally use a water pan, I recommend leaving it dry. Mix all dry rub seasoning ingredients together in a mixing bowl and rub olive oil all over the chicken legs to fully coat the drumsticks.

Instructions to make Smoked Chicken Drumsticks:

1. 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.
2. 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.
3. 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°.
4. 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.
5. Once the skin is dark and and the fat is starting to render coat with sauce and let cook 1/2 hour.
6. Sauce again and smoke for another 15 minutes. Then let rest continuing to hang for another 15 minutes.
7. 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.

If you normally use a water pan, I recommend leaving it dry. Mix all dry rub seasoning ingredients together in a mixing bowl and rub olive oil all over the chicken legs to fully coat the drumsticks. Rinse chicken legs and pat dry. If smoking a chicken leg with part of the breast attached or "whole leg", smoke it for at least two hours. Generously coat the chicken legs with rub.

So that’s going to wrap it up for this special food smoked chicken drumsticks recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!