Smoked Chicken Legs are a quick option for your smoker! Delicious summer backyard BBQ recipe dark meat with an easy spice rub. Gluten free grilling dinner idea.
Preheat your smoker to 225F with your wood chips or pellets (I like to use hickory, but use any flavor you like).If using a grill, put the chips in a metal pant, covered, with venting holes on the grill.
Mix the rub ingredients together.
Pat the chicken legs dry with paper towels.
Rub the spice rub into the drumsticks, covering all surface areas including bones.If the rub will not stick, use a very small amount of vegetable or canola oil to wet the chicken just enough for the rub to stick.
If desired, let the chicken sit with the rub for at least 30 minutes to help the flavors absorb into the meat (not required).
Put the chicken drumsticks into the smoker after it has preheated to 225°F.Put a grilling meat thermometer into a leg at the thickest part, not against any bones.
Smoke until the internal temperature is 165-175°F, typically 1-2 hours.Check the meat after one hour. You might need to smoke longer just depending on your smoker and if the meat stalls at all.
If desired, baste with BBQ sauce the last 30 minutes. Let rest 15 minutes before serving.
Notes
Want to really crisp up your skin? You have a few options:
Let the chicken sit uncovered in the refrigerator up to 1 hour before smoking
For the last 5 minutes of cooking, amp up your smoker or grill to 400-500F to expose the skin to a high heat.