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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!
Course Entree
Cuisine Hot Smoking
Prep Time 20 minutes
Cook Time 2 hours
Servings 6
Author Jeff Phillips


  • 12 chicken legs (or more)
  • 2/3 cup Dijon mustard
  • 1/2 cup Jeff's original rub
  • 1 lb bacon (thin is best)
  • ½ cup Jeff's barbecue sauce
  • ½ cup Dr Pepper (not diet)
  • 2 TBS honey


  • 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 using indirect heat.
  • To smoke cook the chicken, lay the chicken on the grate and close the lid.
  • When the chicken reaches 145°F 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 it is finished and should be removed from the heat.
  • Serve immediately with warm sauce on the side.