Step 1

Pat the drumsticks dry, and rub in the oil to coat the surface. Sprinkle a generous amount of seasoning on each. Place them on a wire rack with a baking sheet in the fridge, uncovered, for at least 2 hours or up to overnight.

Step 2

Preheat the smoker to 275°F. Remove the drumsticks from the fridge and allow them to come to room temp while the smoker warms up.

Step 3

Place them in the smoker when preheated, allowing them to cook for about 80-90 minutes undisturbed. Check on them after an hour, the target temperature we’re looking for is just about 165°F or slightly higher.

Step 4

Glaze the drumsticks with your choice of BBQ sauce and get ready to crisp them up. Pellet Grill – Turn the heat up to 400°F and cook the drumsticks, flipping as needed to crisp up both sides.Charcoal Grill – Make sure the coals are warm, but not blazing hot. Spread them out a little if needed or the skin will burn quickly. Sear the chicken on each side for a couple of minutes, flipping as needed.

Step 5

Remove the drumsticks when they reach about 180-185°F. They tend to be a little more crispy, falling off the bone, and easier to eat at this higher temperature.

Step 6

Allow them to rest for 5-10 minutes and serve.