Ingredients
Scale
- 12 chicken drumsticks
- 3 tablespoons neutral-flavored oil
- 1/2 cup Sedona Sand All-Purpose Seasoning
- 1 cup Smoky Sweet Heat Sauce, or sauce of choice
Instructions
- Pat the drumsticks dry, and rub in the oil to coat the surface. Sprinkle a generous amount of seasoning on each. Place them on a wire rack with a baking sheet in the fridge, uncovered, for at least 2 hours or up to overnight.
- Preheat the smoker to 275°F. Remove the drumsticks from the fridge and allow them to come to room temp while the smoker warms up.
- Place them in the smoker when preheated, allowing them to cook for about 80-90 minutes undisturbed. Check on them after an hour, the target temperature we’re looking for is just about 165°F or slightly higher.
- Glaze the drumsticks with your choice of BBQ sauce and get ready to crisp them up.
Pellet Grill – Turn the heat up to 400°F and cook the drumsticks, flipping as needed to crisp up both sides.
Charcoal Grill – Make sure the coals are warm, but not blazing hot. Spread them out a little if needed or the skin will burn quickly. Sear the chicken on each side for a couple of minutes, flipping as needed. - Remove the drumsticks when they reach about 180-185°F. They tend to be a little more crispy, falling off the bone, and easier to eat at this higher temperature.
- Allow them to rest for 5-10 minutes and serve.
- Prep Time: 5 minutes
- Cook Time: 90 minutes
- Category: Chicken & Poultry
- Method: smoking
- Cuisine: Dinner
Nutrition
- Serving Size:
- Calories: 472
- Sugar: 18.5 g
- Sodium: 665.2 mg
- Fat: 17.3 g
- Carbohydrates: 26.1 g
- Protein: 51.5 g
- Cholesterol: 231.4 mg
