How to Make Smoked Chicken Drumsticks

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

bbq sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup

Homemade sauces can control sugar and additives.

Remove the cooking grate from the Oklahoma Joe's Bronco drum smoker.

Take out the heat deflector.

Fill the charcoal basket halfway with briquettes and bury a couple of fire lighters in them before lighting.

Wait about 10 minutes for the briquettes to be ready while trimming and seasoning the drumsticks.

Peel the skin down on the drumsticks to expose the tendon underneath and trim it off with a sharp knife.

Season the drumsticks under the skin with a light coat of honey soy Slammer, then pull the skin back over the meat.

Top the outside of the drumsticks with steak sheet of rub.

Check the briquettes; once they are lit, shut the lid and open both the top and intake vent.

Melt about 2 tablespoons of butter in a foil tray placed on the smoker lid.

Once the butter is melted, place the drumsticks in the foil tray, adding about a teaspoon of butter on top of each drumstick.

Add a chunk of nectarine for smoke flavor, then place the heat deflector and cooking grate back in the smoker before adding the drumsticks.

Close the lid and smoke the drumsticks for about 1.5 hours.

After 1.5 hours, cover the foil tray with foil and poke some holes in it to steam the chicken for an additional 20 to 30 minutes.

Heat up the smoke and mangoes Cherry jalapeno glaze on top of the smoker lid while the chicken is steaming.

After 20 minutes, check the chicken; it should be between 185°F to 200°F (85°C to 93°C).

Put on gloves and remove the tray from the smoker.

Place a cake rack in the smoker and dunk each drumstick into the glaze, spinning them around before laying them on the rack.

Close the lid and let the glaze set for 5 minutes.

After a few minutes, the drumsticks are ready to eat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens