Chicken Drumsticks

Chicken Drumsticks is one of my youngest boy’s favourite items out of the smoker. He asks for them from time to time and of course his Dad takes any chance he can get to play around on the smoker.

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I use a simple rub of black pepper and seasoned salt on them.

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Get the smoker running at 275 degrees and add a couple chunks of wood. I used hickory.

Place the chicken in the smoker.

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Cook the chicken until it reaches about 180 degrees internal temperature. This will usually take about 45 minutes with medium size drumsticks. Once we reach 180 degrees we need to deal with the skin.

One of the issues with cooking skin-on chicken in a smoker is the texture. If you don’t cook it right it turns into rubber and is not pleasant to eat. So, at 180 degrees I will remove the water pan and wood tray from the smoker so the chicken receives direct heat. I also crank the temp up to full blast. This is a huge benefit of a gas smoker as this process is easy and fast. You could do the same with charcoal by removing the water pan in your smoker and opening up the air vents to get a higher temperature it will just take longer for the coals to get to full whack.

Cook the chicken at high temp for about 10 minutes, turning the chicken often. You will see the skin brown up nicely. You won’t get crispy skin but you will get bite through skin that tastes great.

At this point you can add sauce if you like or just serve as is. I personally like it with no sauce.

One thing to be prepared for however is pink meat. Smoke turns meat pink, there is no way to avoid it.  Whenever people see pink chicken they get nervous. You didn’t screw it up. This is why we use a meat probe. If you hit 180 degrees and then blasted it for 10 minutes over high heat it will be cooked. I promise.

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Serve and enjoy!

MD

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