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Smoked Chicken Drumsticks
Smoked Chicken Drumsticks

Before you jump to Smoked Chicken Drumsticks recipe, you may want to read this short interesting healthy tips about Wholesome Energy Treats.

Healthy and balanced eating encourages a feeling of health and wellbeing. We tend to feel way less gross after we increase our consumption of nutritious foods and reduce our consumption of junk foods. A piece of pizza does not have you feeling as healthy as ingesting a fresh green salad. Selecting healthier food choices can be challenging if it is snack time. Shopping for snack foods can be a challenge because you have so many options. Why not try one of many following healthy snacks the next time you need some extra energy?

Whole grain meals are an outstanding choice for a fast wholesome snack. Starting your working day with a piece of whole grain toast can give you that added boost you need to get going. Eating on the run may be more healthy with wholesome chips and crackers. Whole grains are always better than highly processed grains included in white bread.

You will not have to look far to find a wide range of healthy snacks that can be easily prepared. Deciding to live a healthy life style can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to smoked chicken drumsticks recipe. To cook smoked chicken drumsticks you only need 7 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Smoked Chicken Drumsticks:
  1. Take 1 package drumsticks (10)
  2. Get 1/4 cup AP rub
  3. Prepare (1 cup salt, 1/2 cup granulated garlic, 1/4 pepper)
  4. Use BBQ Chicken Rub (see my recipe)
  5. You need Wing Rub (same rub used on my smoked wings)
  6. Get Sauces:
  7. Take Any kind you like, I used a trio of Buffalo, Hot BBQ and Teriyak
Steps to make Smoked Chicken Drumsticks:
  1. Put the drumsticks, AP rub and enough water for them to be about half submerged into a zip top bag. Flip the bag every 6-8 hours and let brine at least 24 hours. A large enough vessel to completely submerge all under the water can be used if you have the room.
  2. After they have brined overnight pat dry and dust with the rub mixes. I did 8 with my chicken bbq rub and 2 with the wing rub for the ones I used the buffalo sauce on.
  3. When coated on all sides with the rub mix hang on a leg rack and let sit to get the chill off while the smoker comes to between 250°-275°.
  4. Let them smoke for 1-1/2 hours. Check them to see if a good color and slight crispness is set on the skin and some fat is starting to render out. If the skin is still on the light and rubbery side let them cook for another 15 - 30 minutes.
  5. Once the skin is dark and and the fat is starting to render coat with sauce and let cook 1/2 hour.
  6. Sauce again and smoke for another 15 minutes. Then let rest continuing to hang for another 15 minutes.
  7. Grab a couple to eat now and hold the rest back to store for other meals. If you're planning a party skip the brine but still use the AP rub as a coating before the rub. Then smoke at about 300°-350° and for about an hour less and only saucing once should be enough.

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