These low-and-slow smoked chicken drumsticks are packed with juicy dark meat, encased in beautiful crispy skin. Prepared with a simple mustard binder and paprika dry rub, this foolproof recipe delivers bold flavor that punches through the smoke.
This recipe leans on a classic paprika-forward rub with a cayenne kick, a mustard binder to lock it in, and a steady smoke that gets the meat tender and the skin just right, with a little flourish of added heat at the end.
And being a party favorite, I’ve kept things simple by using my go-to paprika chicken rub, which I turn to whenever I need to season barbecue chicken at the last minute.
Chicken drumsticks are perfect for smoking: their higher fat content keeps them juicy during long cooks, and their smaller size lets them soak up smoky flavor without drying out. Plus, the bone-in structure helps retain moisture and adds flavor, making them a forgiving and flavorful cut for any smoker.
The Science of Bone-In Meat in Barbecue
Bones are key to barbecue chicken, ensuring juicy and flavorful meat that doesn’t dry out. With a bone running all the way through the drumstick, there is a rich stream of collagen-rich connective tissue flowing through the meat. When meat is cooked slowly at a lower temperature, collagen gradually breaks down into gelatin, an excellent component for retaining moisture and enhancing flavor. This gives you beautifully tender chicken that’s full of flavor that you just don’t get with boneless chicken.
Bone is also an excellent heat insulator, helping to cook the chicken slowly and evenly from the inside. This slow heat transfer helps provide a more consistent spread of temperature throughout the meat, helping to avoid overcooking (a common issue with a lot of chicken).
Target Temperatures for Chicken Drumsticks
Smoke these chicken drumsticks to an internal temperature of 175°F (79°C) to get the best flavor and amount of tenderness out of them. While they will be safe to eat at 165°F (74°C), bringing them up to 175°F will ensure that all the connective tissue has broken down into gelatin.
Unlike chicken breast, chicken drumsticks contain a lot of dark meat, which needs to be cooked to a higher temperature.
Quick Tips
- Use a Binder: A thin layer of yellow mustard or olive oil helps your seasoning stick to the chicken and keeps the skin crackling.
- Pick the Right Wood: Fruitwoods (apple or cherry) add sweetness, while hickory provides a stronger, more traditional BBQ smoke flavor.
- Crisp Up the Skin: Thoroughly drying drumsticks before applying rub ensures better skin texture and seasoning adherence. To avoid rubbery skin, briefly increase the smoker temperature to 350°F toward the end, or quickly finish drumsticks on a hot grill.
Smoked Chicken Drumsticks
Ingredients
- 12 chicken drumsticks
- 2 tbsp yellow mustard
Dry Rub
- 1 tsp kosher salt
- 1 tsp 16-mesh black pepper
- 1 tbsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp cayenne pepper
Instructions
- Preheat your smoker to 250°F (120°C)
- Pat the chicken drumsticks dry with paper towels and coat them with a thin layer of yellow mustard to act as a binder.
- In a small bowl, combine the dry rub ingredients. Season the drumsticks well with the rub, creating an even covering over the chicken.
- Once your smoker has fully warmed up, apply a thin layer of vegetable or canola oil to the cooking grates to stop the chicken from sticking. Then, place the drumsticks on the smoker grates. Smoke until the internal temperature of the thickest part of the chicken hits 165°F (74°C), about 1 ½ hours.
- Increase your smoker’s temperature to 350°F (180°C) and cook the chicken for a few more minutes, until the skin has crisped slightly and the internal temperature is 175°F (79°C).
- Pull the chicken from the smoker. Rest for 5-10 minutes before serving.
