Chop 2-3 tablespoons of parsley and chives and sprinkle it all over the chicken.
Setup your smoker or grill for cooking at 275-300°F with indirect heat. You can cook them lower at around 225°F but the skin will not have a good bite through.
If you normally use a water pan, I recommend leaving it dry. When cooking chicken legs, thighs or quarters, I seem to get better results in a smoking environment with lower humidity.
Keep the smoke going for the entire time for great flavor. I recommend cherry, apple or pecan if you have any of these.
Use a quick read thermometer to check the temperature after about 45 minutes or you can use a thermometer with a leave-in probe to keep you aware of the temperature throughout the entire process.
When the drumsticks reach 160°F, spoon some beer barbecue sauce onto the drumsticks.
Beer barbecue sauce is simply about a cup of my barbecue sauce mixed with equal parts of beer or until it gets to the consistency that you like.
I say “spoon it” simply because we do not want to disturb or brush off the seasoning that we applied. A turkey baster would also work well to pick up some of the sauce and apply it to the drumsticks in a way that does not wash away the seasoning.
The chicken is done at 165°F.
When cooking chicken, go high with the heat if you can or smoke it for half the time and then use the oven or grill to finish if that’s what you have to do.
Once the chicken is done, serve it up right away while it’s still hot!