Hot Shins

These 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