Preheat smoker to 225°F. Hickory chips or pellets are great for drumsticks.
Rinse drumsticks and lightly pat dry.
Add chicken to a zip top bag. Add about ½ of the rub and shake the bag to coat chicken. Continue to add rub and shake until chicken is fully coated, using more or less rub as needed to coat fully.
Place drumsticks on the rack of the smoker. Smoke for about 2 hours and 15 minutes, or until chicken reaches 165°F (or 160°F if grilling to crisp) on a digital thermometer.
Optional:
Grill at high heat for about 2-3 minutes per side to crisp the skin.
Notes
*Any number of chicken pieces could be used if your smoker has room, making this recipe a great choice to feed a crowd.
Preheat smoker to 225°F before adding chicken pieces.
Brush the drumsticks with BBQ sauce before grilling, if desired.
Chicken can be grilled on high heat for 2-3 minutes for extra crispy skin.
If too much smoke is produced, try changing the pellets to a fresh batch.