BBQ Chicken Drumsticks 

BBQ Chicken Drumsticks

To begin I marinade the chicken drum sticks for several hours, which helps to reduce the tendency for drying out. I learned that from The BBQ Forum also in a discussion about "Jumpin' Jim's" chicken recipe. I don't use the recipe exactly, but use a variation of it with good results.

When I'm ready to cook the drum sticks, I sprinkle them with my favorite chicken rub and place them on the cooker. For better results it pays to take a little extra time and make sure you thoroughly cover the meat.

I use apple chunks and/or hickory chunks for seasoning. If I am cooking a lot of chicken on my WSM I usually place about 12 drums on the bottom rack first and then place the other 12 on the top rack about 30-40 minutes later. The top rack cooks faster and splitting them into 2 seperate groups helps me with the timing so they're all done at about the same time.

I cook them until done (about 2 3/4 hours) and brush them individually with my favorite sauce prior to serving. You could also just submerge each piece in a little tub of sauce, but I prefer "lightly sauced" to "soaked". Others may do it differently, but this process works best for me.