Step 1

Remove the chicken drumsticks from their packaging and rinse under cold running water. Pay dry with paper towels.

Step 2

Place the chicken legs on a wire rack placed on top of a baking sheet.

Step 3

Mix together the 4 Tbsp Kosher salt and 1 Tbsp pepper, or use your favorite BBQ rub, and sprinkle generously over all sides of each chicken drumstick. DO NOT use cooking oil to adhere or skin will not get crispy.

Step 4

Place the baking sheet in the refrigerator overnight or for at least 4-6 hours.

Step 5

Take the chicken legs out of the refrigerator and wipe off any excess salt still remaining on the outside with a damp paper towel.

Step 6

Mix the "In a Pinch" BBQ rub ingredients together and apply some to all sides of the chicken thighs. Or use some more of your favorite BBQ rub for chicken.

Step 7

Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.

Step 8

Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting.

Step 9

If there are no pellets in the auger, hold the "Prime" button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.

Step 10

Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.

Step 11

Next, set the temperature to preheat the Pit Boss pellet grill to 350°F. We will drop this temperature before we start cooking.

Step 12

Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.

Step 13

Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 300° and clean the grill grates with a good grill brush and close the lid.

Step 14

Place the chicken legs on the Pit Boss. You can flip and rotate for even cooking as needed. You can even leave them on the wire rack if you wish.

Step 15

Mix the two types of Blues Hog BBQ sauce together in a small bowl, and set aside

Step 16

Continue smoking the chicken legs, until the internal temperature reaches about 160°F internally. This may take 1 to 1.5 hours.

Step 17

Once the skin on the chicken legs is crispy, gently baste the sauce on with a basting brush. Close the lid and continue cooking.

Step 18

Once the internal temperature of the smoked chicken drumsticks reaches 175°F, remove them from the Pit Boss and place on a serving tray

Step 19

Serve immediately with extra sauce if desired.