These Smoked Chicken Legs are a smoky, delicious way to enjoy chicken legs. They’re packed with flavor and can be enjoyed dry or with your favorite BBQ sauce.
I understand that sometimes you want to make a simple smoked chicken legs recipe, and this is that recipe, my friends! This is a true blue BBQ chicken legs recipe. Don’t mess around with this classic, easy method. It will help you get smoked chicken legs with juicy meat, crispy skin, and lots of flavor.
This is a basic recipe for smoked chicken legs that you can mess around with to make your own. You can play with the smoke flavor and seasoning to get it to your preferred taste. And lemme tell ya, the combinations are endless!.
Another great bonus with smoking chicken legs? Drumsticks are cheap! I often see them in the grocery store for around 99 cents a pound. Talk about a BBQ deal! Chicken legs are a good way to get your legs under you when you’re just learning to smoke. It’s a great way to help you master your skills without spending a ton of money.
Smoking chicken drumsticks results in finger-licking, fall-off-the-bone meat with an incredible depth of flavor When the drumsticks soak up the smoky essence of the wood chips and cook low and slow, it’s hard to beat But nailing the timing can be tricky. Undercook them and you risk food poisoning. Overdo it and you’ll end up with dry, rubbery drumsticks.
So how long do you need to smoke chicken drumsticks to achieve the perfect balance of safety, tenderness and smoke penetration? That’s what this complete guide aims to uncover. We’ll walk through everything from prepping the drumsticks to maintaining ideal smoking temperatures to testing for doneness. Follow these tips and you’ll be rewarded with the best smoked chicken drumsticks you’ve ever tasted.
Getting Started: Smoking Drumsticks Essentials
Before you even think about lighting your smoker there are a few key elements to address
Selecting the Drumsticks
- Opt for fresh, intact drumsticks without any discoloration or foul odors.
- Size affects cooking time. Larger drumsticks may need more time in the smoker.
Preparing the Drumsticks
- Trim excess fat and skin, but leave some for moisture and flavor.
- Pat the drumsticks dry for enhanced smoke absorption.
- Apply a dry rub for added flavor; let it penetrate the meat for 30+ minutes.
Controlling Temperature
- Maintain a steady temperature between 225-275°F.
- Use a reliable thermometer placed close to the drumsticks.
- Consistent heat ensures even, thorough cooking.
Managing the Smoke
- Use fruit woods like apple, cherry or pecan for milder flavor.
- Hickory and mesquite provide bold, classic smoke.
- Keep smoke thin and blue; thick white smoke makes food bitter.
The Smoking Process Step-by-Step
Once you’ve got the basics covered, it’s time to fire up your smoker. Follow these simple steps:
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Prep the smoker and preheat to 225-250°F. Add water to the water pan and load wood chips/chunks per manufacturer instructions.
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Arrange drumsticks on the cooking grate. Leave space between each for proper smoke circulation.
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Maintain steady temp and smoke levels. Check every 30-45 minutes, adding more fuel/wood as needed.
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Monitor temperature after 2 hours. Put the meat thermometer in the thickest part of the drumsticks, making sure not to touch the bone.
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Remove drumsticks at 165°F internal temp. The meat should look opaque throughout with no pink showing.
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Let drumsticks rest 5-10 minutes before serving. This allows juices to redistribute so meat stays juicy.
Achieving Perfectly Smoked Drumsticks
To take your drumsticks from good to incredible, keep these pro tips in mind:
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Brine them first for extra juicy, seasoned meat.
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Use the “Texas crutch” – wrap in foil at 150°F to power through the stall.
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Crisp the skin by broiling or grilling for a few minutes after smoking.
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Apply sauce during the last 30 minutes only to prevent burning.
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Don’t crowd the drumsticks – leave space for even smoking.
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Use a meat thermometer – appearance alone doesn’t indicate doneness.
Frequently Asked Questions
Still have some lingering questions about smoking chicken drumsticks? Here are answers to some common FAQs:
What is the ideal internal temperature? Chicken should reach 165°F for food safety. The meat near the bone takes longest to cook.
How long do drumsticks need to be smoked? Two to three hours at 225°F should do the trick. Larger pieces may need up to 4 hours.
What wood is best for smoking drumsticks? Hickory and mesquite provide bold flavor. Apple, cherry and pecan offer milder, sweeter smoke.
Should I brine the drumsticks first? Yes, brining makes the meat incredibly juicy and well-seasoned.
How can I get crispy skin? Let them air dry before smoking. Increase the temp at the end. Finish under the broiler or on a grill.
Which barbecue rubs work best? The most basic ones have paprika, brown sugar, garlic powder, onion powder, salt, and pepper in them. customize to your taste.
Can I glaze the drumsticks with sauce while they’re smoking? Yes, glazing them with sauce in the last 30 minutes makes them taste great and sticky.
How long do smoked drumsticks last? Store leftovers for 3-4 days refrigerated. You can freeze them for 2-3 months for longer storage.
Satisfy Your Smoke Cravings
Now that you’re armed with the know-how, it’s time to fire up your smoker and sink your teeth into perfectly cooked, smoky drumsticks. Adjust the techniques to match your specific smoker and preference in smoky flavor. Once you dial in the ideal timing, you’ll be hooked on smoking chicken drumsticks again and again. The result is a truly memorable backyard barbecue experience that’s sure to satisfy.
How Long to Smoke Chicken Legs
It takes approximately 90 minutes (one and a half hours) to fully smoke chicken legs, but this time can vary. It’s best to have a reliable meat thermometer on hand to keep an eye at temperature as you near this 90-minute mark (the ThermoWorks Mk4 is the best of the best, or try the ThermoPop if you’re on a budget).
Chicken legs need to be smoked until they reach an internal temperature of 175 degrees F. If you are smoking your chicken legs dry (without any sauce), pull the chicken off the smoker at 175 degrees. If you are wanting to add some of your favorite BBQ sauce to the legs, brush the chicken with sauce when the internal temperature reads 165 degrees F. Those last 10 degrees on the smoker with sauce will allow the sauce to tighten and caramelize. A quick tip: add a little apple juice to your BBQ sauce to make it easier to spread on your chicken legs.
My recommendation? Do a little bit of both! Leave some of your chicken legs dry and brush half with BBQ sauce for a perfect variety at dinnertime! Winner winner, chicken dinner!.
Smoked Chicken Legs Seasoning
First up when making our smoked chicken legs is the seasoning. I like to use a nice sweet rub for my smoked chicken legs. My Signature Sweet Rub is available for purchase from Patio Provisions, or you can make it yourself using this recipe for the Best Sweet Rub It’s a combination of 8 amazing ingredients, including brown sugar and smoked paprika. This sweet rub is well-balanced with a kiss of heat at the end.
Before adding the sweet rub to the chicken legs, make sure to drizzle them with a lot of olive oil. This will help the seasoning stick to the chicken and keep the skin from getting too tough and chewy.