Smoked butterflied chicken drumsticks opens them up to more smoke and more flavor and it only takes a few extra minutes to knock out a dozen of them. You’ll have to decide if it’s worth your time but they are off the charts in the flavor department!
Sprinkle on coarse kosher salt at a rate of about ½ teaspoon per lb. 10-12 drumsticks require ~2 teaspoons of coarse kosher salt.
Place chicken in fridge for 2 hours to dry brine.
With a sharp knife, cut along both sides of the bone. Do not cut through the meat just down into it enough to lay it open.
Sprinkle the legs generously with Jeff's original rub and let them sit while you go get the smoker ready.
Set up the smoker for cooking at 225°F (107°C) using a mix of hickory, cherry and maple or whatever smoking wood you have available. If your smoker uses a water pan, leave it dry to help the skin crisp up.
Once the smoker is ready, place the drumsticks directly onto the grate and cook for about 1 hour or until they reach approximately 165°F (74°C).
Just before they are finished cooking, brush on a layer of Jeff's barbecue sauce.
Immediately place them on a very hot grill or under the oven broiler to give them a little char.
Once they are the right color, serve them up right away.
Notes
I used the Camp Chef Woodwind for these and seared them using the direct flame feature.