Step 1

OPTIONAL Chicken Leg BRINE: Combine 8 cups water with just under 1/4 cup salt and 2 teaspoons each onion powder, garlic powder and rubbed sage. Place chicken legs in a large container with lid. Pour brine on top. Replace lid and refrigerate for 4-6 hours. Pour brine out and rinse chicken. Pat dry and proceed with recipe.

Step 2

Preheat smoker to 275 degrees F. Add pellets to hopper. We used Applewood pellets.

Step 3

Rinse chicken legs and pat dry.

Step 4

Place on smoker and cook for 1.5 hours.

Step 5

Increase temp to 350 degrees F and slather sauce on one side of the drumsticks. Replace lid and let cook for 15 minutes.

Step 6

Turn chicken legs over and sauce the other side. Insert temperature probe in the thickest part of the drumstick, making sure to NOT TOUCH THE BONE. Replace cover and cook until internal temp reads 165 degrees F. Remove from heat and let sit 5-10 minutes, then serve.