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.
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.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.