Bacon Wrapped Chicken Drumsticks
These bacon wrapped chicken drumsticks are made by removing the skin, seasoning with my original rub and wrapping in a stretched piece of bacon. So delicious!
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 1x
- Category: Entree
- Cuisine: Hot Smoking
Ingredients
Units
Scale
- 12 chicken legs ((or more))
- 2/3 cup Dijon mustard
- 1/2 cup Jeff’s original rub
- 1 lb bacon ((thin is best))
- 1/2 cup Jeff’s barbecue sauce
- 1/2 cup Dr Pepper ((not diet))
- 2 TBS honey
Instructions
- Remove chicken skin using a paper towel for better grip.
- Place chicken legs into a zip top bag.
- Place 2/3 cup of Dijon mustard into the bag and massage to cover all of the chicken.
- Place ½ cup of Jeff’s original rub into the bag and massage/roll bag to coat the chicken evenly.
- Place the bag in the fridge overnight if desired or proceed with wrapping in bacon.
- Lay a strip of bacon on the cutting board
- Place a piece of chicken about 4 inches from the end of the bacon.
- Wrap the short end over the top of the bacon then proceed to wrap the long end around the rest of the chicken.
- Repeat this process on all of the chicken legs.
- Place the wrapped chicken legs onto a Bradley rack or similar.
- Preheat the smoker to 250°F (121°C) using indirect heat.
- To smoke cook the chicken, lay the chicken on the grate and close the lid.
- When the chicken reaches 145°F (63°C) it can be brushed with Dr Pepper glaze made by mixing ½ cup of my barbecue sauce, ½ cup of Dr Pepper and 2 TBS of honey.
- Multiple coats can be applied if you want the chicken to be extra sticky.
- When the chicken reaches 175°F (79°C) it is finished and should be removed from the heat.
- Serve immediately with warm sauce on the side.
Find it online: https://www.smoking-meat.com/bacon-wrapped-chicken-drumsticks