Smoked Chicken Drumsticks. Smoked chicken drumsticks could not be easier with these simple instructions. This works for traditional smokers, Bradley electric smokers and even kamado styles like the Big Green Egg. These chicken drumsticks are extra flavorful thanks to a marinade that's smoky, sweet and These smoky grilled chicken legs get a boost of flavor from a marinade made with brown sugar, mustard.
Set your grill up so that either the chicken can be above the wood chips or it can be on the side in a cool zone. Gidday, these delicious smoked drumsticks will be a hit at any event. As a father of four fussy kids, finding something they will all eat is always a. Nowdays, you should can prepare Smoked Chicken Drumsticks using 7 ingredients and 7 steps. Here is how the way you brew that.
Ingredients of Smoked Chicken Drumsticks
- Prepare 1 package of drumsticks (10).
- Prepare 1/4 cup of AP rub.
- It’s of (1 cup salt, 1/2 cup granulated garlic, 1/4 pepper).
- You need of BBQ Chicken Rub (see my recipe).
- You need 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.
The Best Chicken Drumsticks Recipes on Yummly I have been thinking of new ways to turn in chicken for Place the chicken rack directly onto the grates of your smoker. A homemade hickory smoked BBQ sauce is brushed over chicken drumsticks and grilled to perfection. Switch your chicken routine up and go with the bold flavors of Dennis the Prescott's Chicken Tikka Drumsticks.
Smoked Chicken Drumsticks step by step
- 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..
These bad boys take an overnight bath in a marinade before going directly on the grill. Making your own barbecue sauce is so easy and so delicious. Try this smoked chicken drumsticks recipe for your dinner, lunch or any mealtime. Smoked chicken drumsticks could not be easier with these simple instructions. This works for traditional smokers, Bradley electric smokers and even kamado styles like the Big Green Egg.