Smoked Chicken Legs | Drumsticks
Smoked chicken legs are the ultimate BBQ experience. They are cooked low and slow and get super tender and crispy. A real treat for any occasion.
Whether you’re a seasoned pitmaster or a novice backyard griller, we’ve got you covered. We’ll walk you through all of the tips to have perfect chicken every time.
The Tools I Use and Recommend
These are the smokers and tools I actually use. The right setup makes a noticeable difference in both flavor and consistency.
 | This recipe is part of my Smoked Cookbook, packed with more of my go-to smoked favorites. Get the ebook here |
Why smoke them?
- They are incredibly delicious. Tender, juicy meat and a nice crispy crust combine to make the perfect bite.
- Versatile: You can customize these drumsticks to any flavor profile you choose. Tweak the rub to make it more or less spicy, or marinate the chicken before the rub to add a hint of tanginess to the meat.
- Easy: These drumsticks only take a few minutes to prepare, and they cook in a couple of hours.
- Outdoor time: Smoking is a great excuse to hang around outside with friends or to get those outdoor chores done.
What you need
- Chicken legs/drumsticks: buy high-quality organic chicken that looks plump and has a great color.
- Salt and Black Pepper: Use Coarse Sea Salt or Kosher Salt and Freshly Ground Black Pepper for best results.
For dry rub
- Brown Sugar: We love dark brown sugar for rubs.
- Spices: Choose which spices you like best—dry mustard, cumin, garlic powder, onion powder, chili powder or cayenne pepper, paprika, oregano and coriander.
For mop
- Apple Cider Vinegar
- Water or oil
Optional
BBQ Sauce: Use your favorite store-bought BBQ sauce, or make your own.
How to make them
Step One
Measure the dry rub ingredients. Add them to a small bowl. Mix well.
Step Two
Add the drumsticks to a large bowl.
Step Three
Sprinkle with rub. Work it in well.
Step Four
Let the drumsticks sit on the counter for about half an hour to come closer to room temperature while the smoker preheats.
Arrange the pieces on the smoker racks.
If your smoker comes equipped with a temperature probe, place it in the largest drumstick, in the thickest part of the meat. Let them smoke for about 2 hours. Check temperature and continue smoking until the meat reaches 175°F. (Done temperature for chicken is 165°F but legs, thighs, and chicken wings are more tender cooked for longer.)
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FAQs
Popular wood options include fruit woods like apple, cherry, or peach, which impart a mild and sweet flavor. Depending on your taste preferences, other suitable choices include hickory, mesquite, or oak.
The cooking time can vary depending on your smoker’s temperature and the drumsticks’ size. On average, it takes approximately 2 to 3 hours at a temperature of around 225°F or 250°F (107°C to 121°C) for them to reach the desired doneness.
It is not necessary to brine them, but brining chicken legs before smoking can enhance their flavor and help keep the meat moist. A simple brine solution includes water, salt, sugar, and optional herbs or spices. Brining for a few hours or overnight can make a noticeable difference in the final result.
The recommended internal temperature for smoked chicken legs is 165°F (74°C), the dark meat, like wings, thighs, and legs are more tender when cooked to 175°F. Measure the temperature in the thickest part of the drumstick without touching the bone.
You can use a grill to smoke them. Set up your grill for indirect heat. Turn on the charcoal or gas burners on one side and place the chicken on the other (indirect grilling).
It’s best to wait until the chicken legs are almost finished before adding barbecue sauce. Brush them with sauce during the last 15-30 minutes of smoking, allowing the sauce to caramelize without burning and adding a delicious glaze to the finished chicken legs.
Pro tips
- Choose quality chicken: Opt for fresh, high-quality chicken drumsticks from a reputable source. Look for plump, well-shaped pieces that are free from discoloration or unpleasant odor.
- Dry the chicken: Pat them dry with paper towels before applying marinade or seasoning. Removing excess moisture helps the seasoning adhere better and promotes crispier skin.
- Season generously: Don’t be shy when it comes to seasoning. Season the skin and the meat well, ensuring the flavors penetrate it during smoking.
- Preheat the smoker: Give your smoker ample time to preheat before placing them inside, ensuring a consistent cooking temperature throughout the smoking process and helping to develop a smokier flavor.
- Use a water pan: Placing a water pan in the smoker helps maintain a moist cooking environment, preventing the meat from drying. The water pan also catches any drippings, making cleanup easier.
- Monitor the temperature: Invest in a reliable digital meat thermometer to monitor the internal temperature.
- Avoid opening the smoker frequently: Opening the lid more than necessary leads to temperature fluctuations and increases the cooking time.
- Rest the meat: Once perfectly cooked, remove them from the smoker and rest for fifteen minutes. This will result in moist and flavorful meat.
- Experiment with wood flavors: Be bold and try different wood flavors to add variety to your food. Each wood imparts a unique taste.
- Personalize the marinades and rubs: Customize your marinades and rubs according to your taste preferences. Add spices, herbs, sauces, or even a touch of sweetness to create a flavor profile that suits your palate.
What sides to serve
- Potato Salad
- Baked Beans
- Spicy Coleslaw
- Pea Salad
- Smoked Baked Potatoes
- Grilled Asparagus
- Cornbread
- Smoked Corn on the Cob
How to store leftovers
Let them cool to room temperature. Refrigerate for 3-4 days. If you have lots of leftovers, package them in single-serve containers. Label the container with the date. Freeze for up to three months for the best flavor.
To reheat them, always thaw food safely in the refrigerator. Reheat in the oven, air fryer, or on the grill. Reheat them until the temperature measures 165°F (74°C) Don’t overheat because they may dry out.
What to make with leftover chicken legs
- Chicken Salad
- Tacos or quesadillas
- Chicken Soup or Stew: Use the leftover chicken leg meat to make a flavorful chicken soup or stew. Combine it with your choice of vegetables, broth, herbs, and spices. Simmer until the flavors meld together, and you have a comforting and nourishing meal.
- Pizza Topping
- Chicken Fried Rice
- Chicken Lasagna
More smoked foods
- Smoked Baked Potatoes
- Smoked Sweet Potatoes
- How to Smoke Steak
- Smoked Beef Short Ribs
- Chicken Wings
- Pork Loin
- Meatloaf
- Pineapple
- Mac and Cheese
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Smoked Chicken Legs
Ingredients
- 3 pounds chicken drumsticks
- 2 tablespoons brown sugar
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 2 teaspoons coarse kosher salt or sea salt
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper or chili powder
- 1 teaspoon Black Pepper
Instructions
- Add rub ingredients to a small bowl. Mix well.2 tablespoons brown sugar, 1 tablespoon cumin, 1 tablespoon garlic powder, 2 teaspoons coarse kosher salt or sea salt, 2 teaspoons onion powder, 2 teaspoons paprika, 1 teaspoon cayenne pepper or chili powder, 1 teaspoon Black Pepper
- Clean up the drumsticks of excess fat. Pat dry lightly with paper towels.3 pounds chicken drumsticks
- Preheat your smoker and add wood chips or wood pellets and fill the water tray.
- Place the legs directly on the smoker rack.
- Smoke for about 2 hours at 225°F-250°F until internal temperature reads 160°F on an instant read thermometer in the thickest part of the fattest drumstick.
- Crank up the heat of the smoker to 450°F to crisp them, until internal temperature is 170°F-175°F and skin is your desired crispness. You can also crisp them under the broiler, or on a very hot grill.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
Nutrition
Originally published June 28, 2023. Updated June 9, 2024.
I made these legs the other day! They were amazing!
We’re so glad that you liked them Larry! Thanks for giving us a good review!