Smoked Chicken Drumsticks

These smoky chicken drumsticks are so versatile and easy! I like to use applewood chips or other fruit woods, but maple is also a great choice. Use your favorite BBQ rub. Letting the drumsticks air dry in the refrigerator overnight, combined with a higher smoking temperature, helps prevent rubbery skin that is common when smoking chicken. Serve with your favorite BBQ sauce, if desired.

Step: 1

Remove drumsticks from packaging and place on a rack over a drip tray or baking sheet. Air dry in the refrigerator, 8 hours to overnight.

Step: 2

Preheat an electric smoker to 275 degrees F (135 degrees C). Add wood chips according to manufacturer’s instructions.

Step: 3

Brush drumsticks lightly with vegetable oil. Place drumsticks in a resealable plastic bag and sprinkle with the rub. Toss to coat evenly.

Step: 4

Place drumsticks on the rack in the smoker. Smoke until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 2 hrs.

Per Serving: 165 calories; protein 19.5g; carbohydrates 1.4g; fat 8.7g; cholesterol 61.9mg; sodium 1279.7mg.

Preparing your food in advance can be extremely enjoyable that you do it with your favorite music in the background , a relaxing beverage of choice or even a partner. It is helpful to write every step you fell right to create the food , which may include all of it from your tools and utensils to your processing menu . Make sure to list the ingredients in order , so as not to forget one . A handwritten list is typically best.

Having the right cooking tools is just as one most required as having the correct ingredients . This includes everything from pots, pans, bowls and utensils to those essential items that are sometimes to forget, such as parchment paper and foil. Items like squeeze bottles for make sure to the perfect drizzle or decoration to your main food and long tweezers to arrange smaller and thinner foods are a must-have for any home chef.