Smoked chicken drumsticks are so easy to make and so full of flavor. Dark meat of chicken legs is already so juicy and flavorful but when you add smoked flavor and amazing dry rub, it’s just perfection. It only takes about 2 1/2 hours to smoke chicken drumsticks so it’s one of my go-to easy weekend recipes.
SMOKED CHICKEN DRUMSTICKS
Smoking chicken drumsticks is so easy and fast and just like magic, you will end up with bright and vibrant flavors of perfectly juicy chicken.
My husband calls my smoker “the magic box” because that’s where I make my magic. Whether I’m smoking something a little more complicated like brisket and ribs, or something simple like chicken wings and drumsticks, it’s pure magic.
Flavors of meats smoked on wood and/or charcoals just can’t be beat. Of course, you can make your smoking process a little easier by using an electric pellet smoker and get comparable results. The chicken will be amazing on both types of smokers. You are guaranteed to looks like every meme where people enjoy delicious food.
So if you want to smell those intoxicating aromas of smoked meat in your yard and taste the beautiful smoked flavors, chicken is the easiest recipe for that. There is barely any prep time in this simple recipe and if you forget to dry rub the chicken ahead of time, it won’t matter. In fact, I forget to do that half the time and there isn’t much difference in the end result.
Cooking time is also relatively short, compared to many other smoked meats. This recipe will take you about 2 1/2 hours to smoke plus time to get the smoker to the right temperature.
CAN I USE CHICKEN LEGS?
In this recipe, I use chicken drumsticks but you can also use other cuts of chicken legs. Chicken leg meat options include bone in chicken thighs, chicken drumsticks, and chicken quarters. Chicken quarters are the whole chicken legs that consist of chicken thigh and drumstick attached.
Note that chicken quarters may take a bit longer to smoke. Internal temperature is the best indicator of when your meat is done, so definitely invest in a meat thermometer.
DRY RUB
When it comes to dry rubs, there are so many variations based on the flavor results I’m trying to achieve, but there is one that’s my go-to. This is my Ultimate Dry Rub for all meats. It has it all: sweet, spicy, salty, and savory. Once you try it, you will keep it in stock all the time.
Ingredients for my dry rub:
Brown sugar
Smoked paprika (can substitute regular paprika)
Coarse salt
Ground black pepper
Garlic powder
Onion powder
Cumin
Ground coriander
Cayenne pepper (use more or less to adjust spice level)
QUICK SMOKING NOTES
Coals: briquettes are best for smoking because lump coal burns faster and hotter in the beginning, so I recommend charcoal briquettes.
Wood: hickory, pecan, oak, maple, apple, cherry
Temperature of smoker: 225°-250°
Cooking time: about 2 1/2 hours
Done temperature: even though chicken is done at 165°, I prefer to cook it to about 175°. Make sure to check the temperature of the thickest part, but not touching the bone.
HOW TO SMOKE CHICKEN DRUMSTICKS
Prepare chicken:
Pat each drumstick with paper towel and place them into a large mixing bowl. Generously sprinkle dry rub all over and mix until each drumstick is evenly coated.
Optional: place seasoned chicken in the 9×13 casserole dish, in one even layer. Cover the pan tightly with aluminum foil and place in the refrigerator overnight.
Smoking chicken:
Prepare the smoker and let it get to stable 225°. Place rubbed chicken drumsticks on the grate and make sure there is at least an inch between each drumstick.
Close the lid and do not touch it until it’s time to check if chicken is done. (Each time you open the lid, you let the smoke out and lower the temperature.) Maintain a steady 225°-250° throughout the whole smoking time. Cook until chicken reaches 175°-180°.
Use an instant read internal thermometer to check if chicken is done. Insert thermometer into the thickest part of the drumstick, towards the center, but not touching the bone. If you hit the bone, pull back a little bit.
HOW TO REHEAT SMOKED CHICKEN
Preheat the oven to 225°. Wrap cold chicken in aluminum foil and add 2 Tbsp to 1/4 cup of apple juice or chicken stock to the bottom. Don’t wrap it too tight, leave space between the foil and chicken. Place the foil pocket on a roasting pan and reheat for about 15 minutes per pound of meat.
MORE CHICKEN RECIPES TO TRY
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Smoked Chicken Drumsticks
Instructions
Prepare the chicken:
- Pat each drumstick with paper towel and place them into a large mixing bowl.
- Drizzle oil over the chicken and toss to evenly coat all the drumsticks.
- Generously sprinkle dry rub all over and mix until each drumstick is evenly coated.
- Optional: place seasoned chicken in the 9×13 casserole dish, in one even layer. Cover the pan tightly with aluminum foil and place in the refrigerator overnight.
Smoking the chicken:
- Prepare the smoker and let it get to stable 225°. Place rubbed chicken drumsticks on the grate and make sure there is at least an inch between each drumstick.
- Close the lid and do not touch it until it’s time to check if chicken is done. (Each time you open the lid, you let the smoke out and lower the temperature.) Maintain a steady 225°- 250° throughout the cooking process. Cook until chicken reaches 175°- 180°.
- Use an instant read internal thermometer to check if chicken is done. Insert thermometer into the thickest part of the drumstick, towards the center, not touching the bone. If you hit the bone, simply pull back a little bit.
- Take chicken off the smoker, loosely tent it with aluminum foil, and let it rest for about 10 minutes.
Notes
Nutrition
Mine came out with tough skin. How can I fix that?
Hi there! Yes, there is something you can do. You can rub each drumstick with a little oil before seasoning and that will soften the skin. Also, did you add a pan of water to the smoker? I find that adding a pain of water to the lower level of the smoker or off to the side (depending on the smoker) helps with moisture.
Hi Melvin, there are a couple more things you can do to battle tough skin on smoked chicken,
You can smoke it at 250° for most of the time and during the last 30 minutes of cooking, bring the smoker temperature up to 350°. If you can’t bring up the temperature of the smoker fast, you can pop it in the oven at the very end of cooking, under the low broiler just for a few minutes to crisp up the skin. Or, you can pop it in the over during the last 30 minutes of cooking at 350°.
I really hope this helps!
fantastic recipe! i want to try it. is the onion powder important in recipe? because i dont like it.
thanks giving recipe.
Hi there! No, it’s won’t be extremely noticeable if you leave it out. It adds a hint of onion flavor to the seasoning.
We have done this recipe twice now and both times the skin was very tough. Disappointing.
Hi Reena! I haven’t ran into this problem but since this is the second time someone told me this, I did some research. Tough skin does happen when smoking chicken so there are a couple of things you can do. You can smoke it at 250° for most of the time and during the last 30 minutes of cooking, bring the smoker temperature up to 350°. If you can’t bring up the temperature of the smoker fast, you can pop it in the oven at the very end of cooking, under the low broiler just for a few minutes to crisp up the skin. Or, you can pop it in the over during the last 30 minutes of cooking at 350°.
I really hope this helps!
Hi Reena & Lyuba,
Just saw this recipe. Whenever you smoke any piece of chicken you have to put it over some direct heat to crisp up the skin or it will be very tough. So crisp it up over direct heat first and then smoke it the rest of the way with indirect heat or indirect first & finish over direct heat. I was looking for that step in this recipe. Hope that helps.
Andrea
How long does this usually take to get up to temp?
Hi Kayla! Depending on the size and thickness of the drumsticks, it should take about 2 1/2 hours. You can use a meat thermometer to track temperature.
I made these exactly as written and these were fantastic. The best I have ever tasted. I used a pit boss pellet smoker with hickory pellets. These are budget friendly and very easy to make. This will D efineatly be on my meal rotation
I’m sorry for the late response! Thank you so much! I love hearing it