Hot Shins
Submitted by laan
Smoked chicken drumsticks rubbed with a triple-pepper blend, paprika, thyme, and garlic, then slow-smoked over wet wood until juicy and tender. A barbecue classic with serious heat.
YIELD
8 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsThese smoked chicken drumsticks live up to their name with a triple-threat pepper rub of black, white, and cayenne, then a long slow smoke that turns the spice mixture into a deep mahogany crust on lusciously tender meat.
The overnight dry rub is what separates great smoked chicken from mediocre. Piercing the drumsticks all over with a fork before seasoning lets the spice cure its way into the meat instead of just sitting on the surface. Twenty-four hours in the fridge is the sweet spot, the salt draws moisture out, then re-absorbs it loaded with all that flavor.
The small amount of flour in the rub does double duty as a thickener that traps the spices on the skin and as a binder that helps the rub form that signature dark crust. Wet wood on the coals creates the steamy smoke that gives the drumsticks their signature wood-fired flavor, and the water pan keeps the chamber humid enough that the meat doesn’t dry out over the long cook.
Pro Tips
- Don’t skip the fork-piercing step, it’s the difference between flavored skin and flavored meat
- Hold the smoker temperature at 200 to 220°F (95 to 105°C). Hotter than that dries out the lean drumsticks
- Use hickory, apple, or pecan wood for chicken. Mesquite is too aggressive and turns bitter on poultry
- Check doneness with a thermometer. Drumsticks are perfectly tender at 175 to 180°F (80°C) internal
Variations
- Swap thyme for oregano and add a teaspoon of smoked paprika for a Spanish twist
- Brush with a thin honey-cider vinegar mop in the last 20 minutes for a sweet-glazed finish
- Use the same rub on bone-in chicken thighs or whole chicken wings
Ingredients
Directions
The day before you plan to serve these drumsticks, lay them out on a cutting board or butcher block and pierce them all over with a fork so that, when they are seasoned, the spices will permeate the meat nicely.
Set aside.
Measure into a Ziploc-type plastic bag the flour, paprika, black, white, and cayenne pepper, thyme, garlic powder, and salt.
Close the bag and shake to blend the spice well.
Add the drumsticks to the bag, zip it shut again, and shake until the drumsticks are thoroughly coated with the seasoning.
Refrigerate overnight.
The following day, about 2 hours before dinnertime, fire up your smoker and, when the coals are glowing, add some wet wood to the fire pan and fill the water pan halfway with hot water.
Transfer the drumsticks from their bag to the grill and cover the smoker snugly.
Smoke at 200 to 220 degrees F. for about 1½ hours, or until the juice runs clear when the meat is pricked and the drums are lusciously tender.
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