Claire Thompson
Smoking chicken drumsticks is a straightforward, consistent, and relatively cheap way to feed a crowd. They are one of the easiest meats to cook on your smoker and can be seasoned in endless ways. You can use a traditional smoker, Bradley electric smoker, or a kamado style smoker. To smoke chicken drumsticks in an electric smoker, you should brine the chicken, season it, and smoke it at a specific temperature for a set amount of time.
Characteristics and Values Table for Smoking Chicken Drumsticks in an Electric Smoker
| Characteristics | Values |
|---|---|
| Temperature | 225°F-275°F |
| Time | 1 hour to 3 hours |
| Wood | Apple, Mesquite, Hickory, Maple, Applewood |
| Seasoning | BBQ Sauce, Hot Sauce, Garlic Powder, Salt, Olive Oil, Brown Sugar, Smoked Paprika, Black Pepper |
| Target Internal Temperature | 160°F-185°F |
| Additional Steps | Brining, Marinating, Drying, Glazing, Grilling |
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What You'll Learn
Choosing the right wood
For chicken drumsticks, applewood chips are a great choice. Applewood is a fruitwood that lends a subtle, sweet flavour to the meat. It is a versatile wood that works well with most meats, especially milder meats like chicken. Other fruitwoods that can be used include cherry, which is perfect for fish, and maple, which is another good option for chicken.
If you want a stronger flavour, you can try hickory, which delivers a sweet yet robust flavour comparable to bacon. However, be cautious as hickory can be too strong for certain meats, especially beef. Mesquite is another option that imparts a savoury, earthy flavour. This wood burns hot and quick, making it ideal for Texas BBQ.
To prepare your wood chips for smoking, remember to soak them in water for at least 30 minutes before use. This helps create more smoke and prevents the chips from burning too quickly, which is essential when cooking thinner cuts of meat that require shorter cooking times.
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Preparing the chicken
Brining (Optional)
While not strictly necessary, brining the chicken drumsticks can enhance their flavour and moisture. To brine, submerge the chicken pieces in a brine solution of coconut milk, water, sugar, and salt. Leave the chicken in the brine for up to 48 hours in the refrigerator. After brining, remove the chicken, rinse it thoroughly, and pat it dry before proceeding to the next steps.
Marinade or Dry Rub
You can choose to marinate the chicken drumsticks or apply a dry rub. For a marinade, mix hot sauce, garlic powder, and salt, then pour the mixture over the drumsticks, tossing until they are evenly coated. Cover and refrigerate for at least an hour. Alternatively, you can pat the drumsticks dry and apply a dry rub. Coat the drumsticks with olive oil, then sprinkle generously with your chosen seasoning or spice blend. Popular spice blends include paprika, salt, and black pepper, brown sugar, and chilli powder.
Resting and Smoking Temperature
After marinating or seasoning, let the chicken drumsticks rest at room temperature while you preheat your electric smoker. Set the smoker temperature between 225°F and 275°F. The higher temperature range is ideal for achieving crispy skin.
Smoking Time
Place the chicken drumsticks on a rack inside the preheated smoker. Smoke the drumsticks for about 80 to 90 minutes, or until the internal temperature reaches 165°F for food safety. If you prefer crispier skin and more well-done meat, continue smoking until the internal temperature reaches 180°F to 185°F.
Remember, these are general guidelines, and you may need to adjust temperatures and smoking times based on your specific electric smoker and desired doneness. Always use a meat thermometer to check the internal temperature of the chicken drumsticks to ensure they are cooked thoroughly.
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Setting up the smoker
Firstly, prepare your smoker by preheating it to the desired temperature. Most recipes recommend preheating your electric smoker to around 250°F to 275°F. This temperature range is important to prevent the chicken skin from becoming leathery. A lower temperature of 225°F can also be used, but this may require a longer cooking time.
While the smoker is preheating, prepare the chicken drumsticks. Remove them from the refrigerator and let them sit at room temperature. This helps the meat cook more evenly. You can also use this time to apply any desired seasonings or rubs to the drumsticks. A generous amount of seasoning or a sweet rub can enhance the flavour of the chicken. Additionally, drizzling olive oil or coating the drumsticks with oil before applying the seasoning can help the spices adhere better and promote browning.
Once the smoker has reached the desired temperature, it's time to place the chicken drumsticks inside. Arrange them on the grill grates or racks within the smoker. If using a charcoal grill, set up a two-zone fire with a warm zone and a cool zone, placing the drumsticks on the cool side for indirect cooking.
Close the lid of the smoker and maintain the temperature for the duration of the cooking process. Smoking times can vary, but most recipes recommend smoking chicken drumsticks for around 1 1/2 to 2 1/2 hours. However, always rely on the internal temperature of the meat as the primary indicator of doneness rather than relying solely on time.
During the smoking process, it is important to maintain a consistent temperature and avoid opening the smoker frequently, as this can release smoke and affect the cooking environment. However, you may need to check on the drumsticks periodically to ensure they are cooking evenly and not burning or drying out.
By following these steps for setting up your electric smoker, you'll be well on your way to creating delicious, smoky chicken drumsticks with juicy meat and crispy skin.
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Cooking the drumsticks
Smoking chicken drumsticks is a straightforward process that can deliver juicy, tender meat with a delicious smoky flavour. The low and slow cooking method means the meat will be fall-off-the-bone tender, and you can finish the drumsticks on a grill to crisp up the skin if desired.
To begin, you'll want to prepare your drumsticks. You can brine the chicken drumsticks in a mixture of coconut milk, sugar, salt, and water for 48 hours for enhanced flavour and moisture, but this step is entirely optional. After brining, rinse the chicken and allow it to dry. You can then season the drumsticks with a rub of your choice—a blend of paprika, salt, and pepper is a great option, or you could use a sweet or savoury barbecue rub. Don't be afraid to generously coat the drumsticks with your chosen seasoning. You can then place the drumsticks on a wire rack and leave them in the fridge, uncovered, for at least two hours or even overnight.
When you're ready to cook, preheat your electric smoker to between 225°F and 275°F. While the smoker is heating up, remove the drumsticks from the fridge and let them come to room temperature.
Once the smoker has reached the desired temperature, place the drumsticks inside and let them smoke. For an electric smoker, you'll want to smoke the drumsticks for around two and a half hours, but the exact time may vary depending on your smoker and the number of drumsticks you're cooking. Aim for an internal temperature of 165°F for safe consumption, but you can cook the drumsticks to a higher temperature of 175°F to 185°F if you prefer the meat to be less pink and the skin to be crispier.
After removing the drumsticks from the smoker, let them rest for a few minutes before serving. You can brush the drumsticks with barbecue sauce before serving for an extra flavour boost. Enjoy your delicious, smoky chicken drumsticks!
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Adding sauce and crisping the skin
Smoking chicken drumsticks in an electric smoker is a straightforward process that delivers juicy, flavourful results. While the low-temperature cooking environment of a smoker prevents chicken skin from crisping, there are several methods to achieve crispy skin.
One popular method is to dry brine the chicken. This involves seasoning the drumsticks and allowing them to sit uncovered on a wire rack in the fridge for at least two hours or up to overnight. The salt draws out excess moisture, drying out the skin and resulting in a crispier texture.
Another option is to finish the drumsticks under a broiler, in an air fryer, or on a grill for a few minutes after smoking. This high-heat cooking method crisps the skin without overcooking the meat. If using a grill, you can also brush the drumsticks with BBQ sauce or other sauces for added flavour.
Additionally, the type of brine used can impact the crispness of the skin. A dry brine is recommended over a wet brine, as the latter tends to result in less crispy skin and is more time-consuming and messy.
When glazing the drumsticks with sauce, you can choose from a variety of options, including BBQ sauce, hot sauce mixed with garlic powder and salt, or store-bought options like Dr. Pepper BBQ Sauce or Guinness BBQ Sauce.
By combining these techniques, you can achieve both juicy, flavourful meat and crispy skin when smoking chicken drumsticks in an electric smoker.
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Frequently asked questions
You should set your smoker to 250°F or 275°F. Some sources suggest a lower temperature of 225°F.
Smoke the chicken drumsticks for about 2 hours. Some sources suggest a shorter time of 80-90 minutes, while others recommend up to 2 1/2 hours.
The chicken drumsticks should reach an internal temperature of 165°F. Some sources suggest cooking them to a higher temperature of 175°F or even 180-185°F for crispier skin.
