Smoked Chicken Drumsticks
Ingredients
- 12 Chicken Drumsticks (about 3-4 lbs total)
- 2 tbsp Mayonnaise
- 2 tbsp Sweet BBQ Rub (I use my AngryBBQ Sweet BBQ Rub)
Equipment
- Smoker or Pellet Grill (I used my Camp Chef Woodwind Pro)
- Smoker Pellets (I used Bear Mountain SWEET Blend Pellets)
- Sharp kitchen shears
- Serving platter
Instructions
Trim the Skin on the Drumsticks
- Using sharp kitchen shears, carefully trim back the skin from the meaty end of each drumstick. This allows better smoke penetration and makes it easier to eat.
Apply the Binder and Seasoning
- Pat drumsticks dry with paper towels. Apply a thin, even coating of mayonnaise to each drumstick
- Generously season with Sweet BBQ Rub, ensuring even coverage
Smoking Chicken Drumsticks
- Preheat the smoker to 250°F. I am using Bear Mountain SWEET BBBQ Pellets.
- Place drumsticks on smoker grates, leaving space between each piece. Smoke for approximately 2 hours.
- Cook until internal temperature reaches 190°F. Use a meat thermometer to check the internal temperature in the middle of the largest part of the chicken drumstick.
- While chicken is safe at 165°F, taking drumsticks to 190°F breaks down the connective tissue, creating that perfect BBQ bite where the meat pulls away from the bone cleanly.
- Serve warm.
Nutrition
Temperature Tip
While chicken is safe at 165°F, taking drumsticks to 190°F breaks down the connective tissue, creating that perfect BBQ bite where the meat pulls away from the bone cleanly.
Let me share a story that changed my perspective forever. The day before the Super Bowl, I went to the store to grab some snacks and chicken wings for the big game. As you might guess, the wings section was completely cleared out. Standing there, staring at the empty shelf, I spotted some perfectly arranged drumsticks at a fraction of the price. Little did I know this “backup plan” would become one of my guest’s favorite Super Bowl snacks. I would typically choose wings over drums every time, but the humble drumstick is getting more respect nowadays.
Substitutes
- Sweet BBQ Rub: Any quality BBQ rub will work, though I recommend choosing one with a balanced sugar content to prevent burning.
- Mayo alternative: You can use olive oil or mustard, which can work as binders, though they won’t provide the same moisture-locking benefits.
Recipe Variations
- BBQ Sauce: Optional add BBQ sauce to the chicken during the last 15 minutes on the smoker.
- Hot Honey Glaze: Brush with hot honey during the last 15 minutes of cooking.
What to Serve With
Frequently Asked Questions
Why smoke at 250°F instead of higher? This temperature allows the smoke flavor to penetrate while slowly rendering the fat, resulting in juicier meat.
Can I make these ahead of time? Yes! They reheat beautifully. Store in an airtight container for up to 3 days and reheat in the oven or smoker until they are warm.
Why use mayonnaise as a binder? The oils and fats in mayonnaise help create a moisture barrier while helping the seasonings stick to the meat.
Storing and Reheating
Store leftover drumsticks in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet and warm in a 300°F oven for 15-20 minutes or until they are warm.
Portion Size
I typically see 1-2 chicken wings if you are using these as an appetizer and 2-3 chicken drumsticks if you are serving these as the main course.