You can manufacture your own wonderful, low-fat microwave popcorn with regular popping corn and a brown paper lunch bag, which may seem impossible. It runs smoothly.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 8 hrs |
| Total Time: | 10 hrs 10 mins |
| Servings: | 12 |
Ingredients
- 12 chicken drumsticks
- ¼ cup vegetable oil, or as needed
- ⅓ cup BBQ rub
Instructions
- Place drumsticks on a rack over a drip tray or baking sheet. Air-dry in the refrigerator, 8 hours to overnight.
- Preheat an electric smoker to 275 degrees F (135 degrees C) and add wood chips according to manufacturer’s instructions.
- Brush drumsticks lightly with vegetable oil. Place drumsticks in a resealable plastic bag and sprinkle with the rub. Toss to coat evenly.
- Place drumsticks on the rack in the smoker. Smoke until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 2 hours.
- My favorite rub is this
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- For extra-crispy skin, you can place drumsticks under a broiler, in an air fryer, or on a grill for 3 to 5 minutes.
Reviews
Sent it as per recipe using my selected seasonings. Got to temp in around 1.5 hr. But sent it for the full 2 hrs. Because any real bbqer only follows recipe to their own choice. Finished in the air fryer on max crisp approx 3min. Perfection.
These were a hit with my guests. I smoked the full 2 hours to get more smoke flavor, as suggested by recipe creator. I then brushed a thin layer of bbq sauce and threw them on the grill to get a bit of char. Cheap to make for a crowd too. next time i will try the rub suggested in the recipe.
Misleading cooking time. Mine took maybe 50 minutes tops. The rub I used was spicy and heavy on the chili powder [not fault of recipe creator]
Followed the recipe exactly, using an electric smoker and a temp monitor (so my process was fairly precise). These were done in about 35 minutes, so I have no idea why the recipe says it should take 2 hours. I had hoped this technique would give me the crispy skin, but unfortunately it was still tough. However, the meat was smoky, moist and delicious.
I am the recipe creator and just a note on cook time. Yes, the legs will very well be done before the 2 hour mark, however, the point of leaving them in longer is to get a good amount of smoke flavor on them. In addition, the use of chicken drumsticks ensures the meat won’t dry out and can therefore accept a longer smoke time. If you prefer yours with a light smoke flavor, feel free to take them out when they reach 165F. Enjoy!
The rub I used was a bit hotter than expected. The drumsticks cooked quicker than suggested. Still easy to do and tasted pretty good. I can adjust those thing for the next time.