How Long to Cook Smoked Chicken Drumsticks in the smoker
Specification: 8 whole chicken drumsticks (about 4–5 oz each), patted bone-dry and tossed in 1 tsp aluminium-free baking powder per pound plus a paprika-brown-sugar dry rub, arranged with air gaps on a wire rack
3-Step Execution Protocol
Preheat smoker to 250°F (121°C) smoke → 400°F (204°C) crisp with your choice of wood. Prepare smoked chicken drumsticks (8 whole chicken drumsticks (about 4–5 oz each), patted bone-dry and tossed in 1 tsp aluminium-free baking powder per pound plus a paprika-brown-sugar dry rub, arranged with air gaps on a wire rack).
Cook for 90 mins (75 min smoke + 15 min high-heat crisp). Flip at the 45-minute mark for even browning.
Skin blisters and pulls taut around the bone during the high-heat step; when you grab a drumstick with tongs the joint at the knuckle end darkens and the tendon retracts up the bone. Confirm internal temperature reaches 175°F–190°F (dark meat rendered, no rubbery pull off the bone). Rest for 5 minutes before serving.
Pit Boss Pro Series published poultry cooking guide (dark meat to 175°F+ for tender bite); USDA FSIS 165°F all-poultry safe minimum with a 175–190°F recommended target range for dark-meat texture.