Method for Drumsticks on the Smoker
(Chris first tried this 9/19/20 and it was a hit with our whole Family!)
Ingredients:
- Mix Together Marinade of your choice ( today Chris used 2 packages Mccormicks Mesquite Marinade this time for 16 drumsticks, bobby flay brine and bbq sauce would also be good here)
- Chicken Drumsticks (we used 16 this time but everyone ate 3-4)
Directions:
- Set aside 4 tablespoons of marinade (will be used later for basting)
- Thaw chicken if necessary
- Rinse and pat chicken dry
- Marinate for several hours or overnight (today we did 4-6 hours)
- Preheat grill to 250 degrees, smoke setting #4
- Line up drumsticks and cook 2 hours
- After 2 hours flip drumsticks
- Insert thermometer into thickest part of drumstick
- When temperature reaches 165 degrees on thermometer, baste one side of each drumstick with reserved marinade and turn heat up to 375 degrees; leave for 10-15 min.
- Flip drumsticks and baste other side. Allow drumsticks to reach 175-180 degrees and remove from heat, placing drumsticks on a rimmed baking sheet.
- Pull drumsticks from grill and transfer to preheated broiler. Broil 2-3 min to crisp skin.
