smoking drumsticks

[LindellProStaf]

I have some chicken drumsticks in the freezer that are getting old. I thought maybe I should smoke them. Has anyone ever done that with good results? OR what other good ideas do you have for drumsticks. I have about 20 of them.

[nofishfisherman]

I've done the leg quarters with good results, just the drumsticks I'm sure would be just as good.

If I remember right I did 2 different rubs on the leg quarters. I did an herb rub on one and more of a bbq rub on the other. I smoked then at 225 for a couple hours and then finished them on the gas grill to put the sauce on. I don't recall the exact length of time on the smoke but it wasn't a real long smoke.

What I'd probably do with the drummies is season them with some sort of bbq/buffalo wing rub and then smoke them for an hour or so just to get the smoke flavor and then finish them on the grill.

[LindellProStaf]

Hey that sounds good nofish. I was a little worried about drying them out in the smoker. I will do the hour or so thing in smoker and then maybe wrap them in foil for an hour more to finish. Thanks

[nofishfisherman]

I had no issues with the leg quarters drying out, they were probably the juciest legs I'd ever made. The fat from the skin helps keep everything moist. You can also use some sort of mop sauce to spray them down to keep moist. Although I don't think it will be neccessary given your plan. Just make sure to get the rub in under the skin as much as possible without actually removing the skin. You can usually get a finger under one edge to pull the skin away to get some rub under there.

Found a picture of the leg quarters I did last year. This is after a couple hours in the smoker and being finished on the grill. The green sauce was a sort of pesto type sauce that went on the herb chicken.

[LindellProStaf]

That looks great. I am really excited now. That will be supper tonight...

[harvey lee]

I place the drummies in the smoker at 190 for about 2.5 hours. I use mesquite wood chips and Sweet baby's Rays BBQ sauce.

They are awesome.

[LindellProStaf]

I am a big fan of Sweet Baby Rays. Do you put the sauce on right away Harvey?

[harvey lee]

I will smoke them first for approx 1.5 hours and then put some sauce on with a brush. The first 1.5 hours, I will wrap them up in tin foil and add some apple juice in with the drummies. The tin foil helps keep the moisture in and the juice helps also. Then I unwrap and brush the sauce on for the last hour. The last hour I turn the heat down to about 140-150 degree's so it does not dey out also.

Lay a larger piece of tin foil out, then add some drummies and the apple sauce, then wrap the tin foil over so the drummies are totally covered with foil.

I keep the heat low so they do not dry out.

Anyone that has had them, loves them as they are tender and darn good.

Hard to beat the Sweet Baby Rays sauce.

[Seabass77]

Keep in mind that chicken fat will not render at those lower temps. Your best off smoking for an hour or two and then finishing in the oven at 425 for a half hour to crisp up the skin.

The meat will be edible with the smoker heat, just not the texture most are looking for. Google rubbery skin/smoked chicken and you’ll see more to read.

[nofishfisherman]

I am a big fan of Sweet Baby Rays. Do you put the sauce on right away Harvey?

Don't add the sauce until the end. You don't want to burn the sugar in the sauce.

I also agree with Seabass. Smoke them for flavor and then finish them on the grill over oven to crisp up the skin. Once they are almost ready to come of the grill then add the sauce.

When you first start them on the smoker i wouldn't wrap them as that first hour is when they'll take on the most smoke flavor. If you worry about them drying out wrap them in the 2nd hour or use the apple cider spray.

[LindellProStaf]

Man what a great site. A wealth of information. Thanks all....

[FlagsDown]

you could also hack them into pieces and make chicken stock.