Chicken Drumsticks are for Adults Too!
In my family we usually reserve the chicken legs for the kids, they are easy to handle and have a good amount of meat on them, so they are relatively easy to eat without making a mess. However if you make these drumsticks well enough, there might not be any left for the kids because they will be so delicious.
Servings: 6 people
- 16 each Chicken drumsticks, skin on. Enough for 2-3 per person
- ¼ cup Prairie Smoke and Spice Tumbleweed Rub
- 2 tbsp Vegetable Oil
- ¾ lbs Salted Butter
- 1 bottle Prairie Smoke and Spice Blue Ribbin sauce
- ¼ cup Big Poppa Smokers Happy Endings Finishing Rub
- Set Smoker to 300 degrees FahrenheitPlace chicken drumsticks on a foil tray and drizzle with vegetable oil, make sure that the entire leg is coated in a light coating of oil. Next you want to pull back the skin from the meat from the fat end of the drumstick, don’t remove it completely, just pull it back to the skinny part to expose the meat.Shake a coating of the Tumbleweed BBQ Rub all over the chicken leg and then roll the skin back up to the top and continue to season the outside of the skin now too. By seasoning the inside of the leg as well as the outside you will really take your BBQ flavour to the next level. Continue this process for all of the chicken legs. Once the legs are all seasoned place about ½ to ¾ of a lb of butter into the pan on top of the chicken
- Place the seasoned chicken legs in the foil tray onto the smoker and close the lid. After 30 minutes you can open the lid and baste the chicken with the now melted butter. After about 15 more minutes you can check the internal temperature for your chicken, you are looking for a minimum of 145 degrees near the bone to indicate that the chicken is cooked throughout; make sure to check more than one piece.Once the chicken is cooked you can add the bottle of Blue Ribbin BBQ Sauce to the foil tray, it will mix with the butter to create a beautiful rich sauce for the chicken.
Saucing the Chicken
- Crank your grill up to 400 degrees. Once the sauce and butter are fully incorporated, I like to remove the drumsticks one by one and place them directly on the grill. Make sure the drumsticks are full coated in the buttery sauce (use a spoon if necessary). Continue to cook the chicken for about 5-10 more minutes until the sauce has set and becomes a little bit sticky, now you are ready to pull the chicken off the grill to serve. At this point you can add more of the left over buttery sauce to the chicken or serve as is, depending on how you like your chicken. I like to hit it one more time with the sauce.
Resting the Chicken
- After you have sauced the chicken you should check the internal temperatures one more time and it should be above 160 degrees and the juices within the chicken should run clear, not pink. Sometimes you will see a little bit of pink meat from the smoke, but the juice should not be pink. Let the chicken rest for 5 minutes and then sprinkle with a dusting of the Happy Endings BBQ Finishing Rub and then serve it up to your adoring fans.
Tried this recipe?Let us know how it was!