Smoked Chicken Drumsticks | Tailgate Recipe That’ll Steal the Show

By Cowboy Kent Rollins · 90 min

Ingredients

Instructions

1. Cut off the knuckle at the end of each drumstick with a sharp knife or kitchen scissors, then cut the tendons loose and push the meat down the bone to expose it.
2. Whisk together the olive oil, apple cider vinegar, honey, soy sauce, lemon juice, rosemary, thyme and garlic in a large bowl. Add the chicken and coat well. Cover and refrigerate for 4 hours or overnight.
3. Take the chicken out of the fridge about 1 hour before cooking.
4. Preheat the smoker or grill to 250°F (120°C) and bank all the coals or heat to one side for indirect cooking.
5. Remove the chicken from the marinade and season the legs generously with the rib rub.
6. Place the chicken on the indirect side, close the lid and add a few small chunks of cherry or apple wood. Cook until the internal temperature reaches 170°F (77°C).
7. Move the chicken over the direct heat and cook until the internal temperature reaches 180-185°F (82-85°C) and the skin is slightly charred and crisp. Brush with BBQ sauce during this step if desired.
8. Rest for a few minutes, then serve warm.

Summarized from Cowboy Kent Rollins's video. Watch it for the details.

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