Ingredients
- 6 chicken drumsticks
- 2 tbsp BBQ rub
- olive oil spray
Instructions
- Pat drumsticks dry and coat lightly with olive oil spray.
- Generously season with BBQ rub.
- Arrange drumsticks on a vertical rack and place them in the smoker.
- Smoke until they hit an internal temperature of 190F, about 2.5 hours
- Crisp up the skin with a sear gun or on a hot grill for a few minutes, until the skin is charred and crispy
Notes
- Cook to 190F. Unlike with smoked chicken breast, you can cook these legs past 165F. I recommend going to 190F—the chicken is still moist at this point, but much more tender and fall off the bone.
- Crisp up the skin. Nobody likes soggy skin on their chicken. You *need* to find a way to crisp it up. Either with a sear gun, or just toss them on your ripping-hot grill for a few minutes each side until they're nice and charred.
- Sauce them up. Pair these with my Alabama White Sauce or Copycat Chick-Fil-A Sauce.
Nutrition
Calories: 361kcalCarbohydrates: 0.3gProtein: 40gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 209mgSodium: 236mgPotassium: 507mgVitamin A: 104IUCalcium: 23mgIron: 1mg
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