Drumsticks are one of the cheapest cuts in the meat case, and they are made for the smoker. They have plenty of fat and connective tissue, so they stay juicy even if you cook them a little longer. Kids love them, and you can eat them with your hands.
The recipe
Ingredients
- 10–12 chicken drumsticks (about 3–3 1/2 lb)
- 1 tbsp olive oil or yellow mustard, as a binder
- 3–4 tbsp all-purpose BBQ rub or poultry rub
- 1 cup Kansas City-style BBQ sauce, for glazing
- 1 tbsp honey or apple juice, to thin the sauce (optional)
- Smoking wood: cherry, apple or hickory (chunks, chips or pellets)
Steps
- Pat the drumsticks dry with paper towels. Dry skin takes on smoke and crisps better.
- Toss the drumsticks with the oil or mustard, then season all sides evenly with the rub.
- Set up your smoker for 275°F with cherry, apple or hickory. Let the fire settle until the smoke runs thin and blue.
- Stand the drumsticks on a rib rack or lay them on the grate with space between them. Insert a probe into the meatiest drumstick, not touching the bone.
- Smoke until the thickest drumstick reaches at least 165°F, the USDA safe temperature for poultry, about 1 to 1 1/2 hours.
- Keep cooking until they reach 175–185°F for the most tender meat, usually 15–30 minutes more.
- Warm the BBQ sauce with the honey or juice if using. Brush it on the drumsticks and cook 10–15 minutes more until the sauce sets and turns sticky.
- Rest 5 minutes, then serve with extra sauce on the side.
Why this works
Dark meat is forgiving. It is safe at 165°F, but the connective tissue around the bone keeps breaking down as the temperature climbs. That is why many pitmasters take drumsticks to 175–185°F. The meat gets more tender and pulls cleanly off the bone, and the extra fat keeps it from drying out.
Running the smoker at 275°F also helps the skin. Lower temps leave poultry skin rubbery, while a hotter cook renders more fat.
The rub and sauce
Our all-purpose BBQ rub gives a sweet and savory crust that pairs well with a sticky glaze. If you want less sugar, use the poultry rub instead. For the glaze, a thick, sweet Kansas City BBQ sauce is hard to beat.
Add sauce only at the end. Sugary sauce burns if it sits on the meat for the whole cook.
Best wood
Cherry gives drumsticks a deep red color and a mild, fruity flavor. Apple is milder still. Hickory adds a classic, bolder BBQ taste. Mixing cherry and hickory gives you some of both.
How to tell it's done
Check the thickest drumstick with a meat thermometer, keeping the tip away from the bone. You want at least 165°F for safety and 175–185°F for the best texture. The meat should pull back from the knuckle end a little, and the juices should run clear.
Make ahead / storage
Refrigerate leftovers within 2 hours and use within 3–4 days. Reheat in a 375°F oven or air fryer until hot to 165°F. Cold smoked drumsticks are also great packed for lunch.
Variations
- Buffalo style. Skip the BBQ sauce and toss the finished drumsticks in buffalo sauce and melted butter.
- Lollipop drumsticks. Cut around the skin and tendons near the knuckle and push the meat up for a neat handle.
- Dry style. Leave off the sauce and dust with a little extra rub right off the smoker.
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