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 know that sometimes you just want a simple smoked chicken legs recipe. Well, here it is! This is a real 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. How about a deal on a BBQ? Chicken legs are a good way to move around while you learn how to smoke. It’s a great way to help you master your skills without spending a ton of money.
If you smoke chicken drumsticks, the meat will be so tender that it falls off the bone and taste amazing. The flavors really come out when you cook them slowly and let the wood chips soak into the meat. But it can be hard to get the timing just right. 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
It’s time to fire up the smoker once you’ve done the basics. Follow these simple steps:
-
Prep the smoker and preheat to 225-250°F. Add water to the water pan and load wood chips/chunks per manufacturer instructions.
-
Arrange drumsticks on the cooking grate. Leave space between each for proper smoke circulation.
-
Maintain steady temp and smoke levels. Check every 30-45 minutes, adding more fuel/wood as needed.
-
Monitor temperature after 2 hours. Insert a meat thermometer into the thickest part of drumsticks without touching bone.
-
Remove drumsticks at 165°F internal temp. The meat should look opaque throughout with no pink showing.
-
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:
-
Brine them first for extra juicy, seasoned meat.
-
Use the “Texas crutch” – wrap in foil at 150°F to power through the stall.
-
Crisp the skin by broiling or grilling for a few minutes after smoking.
-
Apply sauce during the last 30 minutes only to prevent burning.
-
Don’t crowd the drumsticks – leave space for even smoking.
-
Use a meat thermometer – appearance alone doesn’t indicate doneness.
Frequently Asked Questions
Still have questions about how to smoke chicken drumsticks? Here are some answers to some of the most common ones:
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 does it take to smoke drumsticks? 2-3 hours at 225-250°F usually does 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.
What barbecue rubs work best? Basic rubs feature paprika, brown sugar, garlic powder, onion powder, salt and pepper. customize to your taste.
Can I sauce the drumsticks while smoking? Yes, glazing them with sauce in the last 30 minutes adds delicious sticky flavor.
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. Quick tip: you can think out your BBQ sauce with a little apple juice to make it more spreadable 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. You can buy my Signature Sweet Rub at Patio Provisions, or you can use this recipe for the Best Sweet Rub to make it yourself. It has 8 great ingredients, such as smoked paprika and brown sugar. This sweet rub is well-balanced with a kiss of heat at the end.
Before seasoning these chicken legs with the sweet rub, make sure to drizzle with a good layer of olive oil first (this helps to prevent the skin from going too chewy and leathery as well as helping the seasoning adhere to the chicken).