Step 1

In a small mixing bowl, combine the rub seasoning and mix until all blended. Set aside.

Step 2

Unpack your drumsticks. Pat them dry with a paper towel.

Step 3

For each drumstick, repeat these steps.

Step 4

With a sharp knife, cut the knuckle off at the end of each drumstick.

Step 5

Pull the skin down to expose the bone. This will be your “handle” to the lollipop

Step 6

Sprinkle some of the dry rub on the drumsticks and rub it in. Pressure the seasoning so it sticks to the skin.

Step 7

Wrap the drumstick with a bacon slice starting at the exposed (or top) of the meat down. Tuck the end piece back under the bacon wrap or use a tooth pic. If you have a big drumstick you may need 2 bacon slices.

Step 8

This step is optional. You can put a piece of aluminum on the exposed bone, so it does not blacken when on the BBQ. If you don’t the bone will be black, although it is not burned.

Step 9

Prepare your BBQ for indirect heating to heat at 250 degrees F.

Step 10

For smoking use mild wood, so it does not overpower the chicken. I like to use hickory or a combination of hickory and apple.

Step 11

Put a catch pan to catch all the bacon drips. I put an aluminum pan under the grill but over the “ConvEGGtor”.

Step 12

Place your chicken lollipop on the grill and cook at 250 degrees for about 60 minutes or until internal temperature reaches 140-145 degrees F.

Step 13

Increase BBQ temperature to 375 degrees F. and cook for an additional 45 - 60 minutes. This step is important as it will render more of the bacon, leaving a nice crispy bacon layer.

Step 14

Brush all drumsticks with BBQ sauce and cook for the last 30 minutes or until the internal temperature reaches 185 degrees F.

Step 15

Let them rest for 10 minutes before serving

Step 16

Enjoy!