🍖Smoker BBQ
Smoked Chicken Drumsticks
Juicy drumsticks hot-smoked to crisp-skinned, smoky perfection — an easy, crowd-pleasing Bradley cook.
15 min
Prep
1 hr 45 min
Cook
Easy
Difficulty
7
Ingredients
4
Steps
Ingredients
Servings
- 8 chicken drumsticks
- 1 tbsp BBQ rub
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp smoked paprika
- BBQ sauce, to glaze (optional)
- Hickory or apple bisquettes
Method
- 1
Pat the drumsticks very dry and toss with the BBQ rub, salt, baking powder and paprika — the baking powder crisps the skin.
- 2
Hot smoke in the Bradley at 135°C (275°F) over hickory for about .
- 3
Raise the cabinet to 165°C (325°F) and continue until the internal temperature reaches 80°C (175°F) and the skin is crisp — about 30– more.
- 4
Glaze with BBQ sauce for the final if you like, then rest .
Notes
- Dark meat is forgiving — take drumsticks to 80°C (175°F) for the best texture, not 74°C.
- The higher finishing heat is the trick to non-rubbery skin in an electric smoker.