What temp to smoke chicken legs

Smoked chicken drumsticks are so easy to make and so full of flavor. Dark meat of chicken legs is already so juicy and flavorful but when you add smoked flavor and amazing dry rub, it’s just perfection. It only takes about 2 1/2 hours to smoke chicken drumsticks so it’s one of my go-to easy weekend recipes.

SMOKED CHICKEN DRUMSTICKS

Smoking chicken drumsticks is so easy and fast and just like magic, you will end up with bright and vibrant flavors of perfectly juicy chicken.

My husband calls my smoker “the magic box” because that’s where I make my magic. Whether I’m smoking something a little more complicated like brisket and ribs, or something simple like chicken wings and drumsticks, it’s pure magic.

Flavors of meats smoked on wood and/or charcoals just can’t be beat. Of course, you can make your smoking process a little easier by using an electric pellet smoker and get comparable results. The chicken will be amazing on both types of smokers. You are guaranteed to looks like every meme where people enjoy delicious food.

So if you want to smell those intoxicating aromas of smoked meat in your yard and taste the beautiful smoked flavors, chicken is the easiest recipe for that. There is barely any prep time in this simple recipe and if you forget to dry rub the chicken ahead of time, it won’t matter. In fact, I forget to do that half the time and there isn’t much difference in the end result.

Cooking time is also relatively short, compared to many other smoked meats. This recipe will take you about 2 1/2 hours to smoke plus time to get the smoker to the right temperature.

CAN I USE CHICKEN LEGS?

In this recipe, I use chicken drumsticks but you can also use other cuts of chicken legs. Chicken leg meat options include bone in chicken thighs, chicken drumsticks, and chicken quarters. Chicken quarters are the whole chicken legs that consist of chicken thigh and drumstick attached.

Note that chicken quarters may take a bit longer to smoke. Internal temperature is the best indicator of when your meat is done, so definitely invest in a meat thermometer.

DRY RUB

When it comes to dry rubs, there are so many variations based on the flavor results I’m trying to achieve, but there is one that’s my go-to. This is my Ultimate Dry Rub for all meats. It has it all: sweet, spicy, salty, and savory. Once you try it, you will keep it in stock all the time.

Ingredients for my dry rub:

Brown sugar

Smoked paprika (can substitute regular paprika)

Coarse salt

Ground black pepper

Garlic powder

Onion powder

Cumin

Ground coriander

Cayenne pepper (use more or less to adjust spice level)

QUICK SMOKING NOTES

Coals: briquettes are best for smoking because lump coal burns faster and hotter in the beginning, so I recommend charcoal briquettes.

Wood: hickory, pecan, oak, maple, apple, cherry

Temperature of smoker: 225°-250°

Cooking time: about 2 1/2 hours

Done temperature: even though chicken is done at 165°, I prefer to cook it to about 175°. Make sure to check the temperature of the thickest part, but not touching the bone.

HOW TO SMOKE CHICKEN DRUMSTICKS

Prepare chicken:

Pat each drumstick with paper towel and place them into a large mixing bowl. Generously sprinkle dry rub all over and mix until each drumstick is evenly coated.

Optional: place seasoned chicken in the 9×13 casserole dish, in one even layer. Cover the pan tightly with aluminum foil and place in the refrigerator overnight.

Smoking chicken:

Prepare the smoker and let it get to stable 225°. Place rubbed chicken drumsticks on the grate and make sure there is at least an inch between each drumstick.

Close the lid and do not touch it until it’s time to check if chicken is done. (Each time you open the lid, you let the smoke out and lower the temperature.) Maintain a steady 225°-250° throughout the whole smoking time. Cook until chicken reaches 175°-180°.

Use an instant read internal thermometer to check if chicken is done. Insert thermometer into the thickest part of the drumstick, towards the center, but not touching the bone. If you hit the bone, pull back a little bit.

HOW TO REHEAT SMOKED CHICKEN

Preheat the oven to 225°. Wrap cold chicken in aluminum foil and add 2 Tbsp to 1/4 cup of apple juice or chicken stock to the bottom. Don’t wrap it too tight, leave space between the foil and chicken. Place the foil pocket on a roasting pan and reheat for about 15 minutes per pound of meat.

MORE CHICKEN RECIPES TO TRY

Grilled Chicken Wings

Lemon Herb Grilled Chicken

Whole Smoked Chicken

Cajun Smoked Wings

If you made any of my recipes and shared them on Instagram, make sure to tag me @grillingsmokingliving and #grillingsmokingliving so I can see all the things you tried!

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Smoked Chicken Drumsticks

Smoked chicken drumsticks are so easy to make and so full of flavor. Dark meat of chicken legs is already so juicy and flavorful but when you add smoked flavor and amazing dry rub, it’s just perfection. 

CourseMain Course

CuisineAmerican

Keywordchicken drumsticks, chicken legs, smoked chicken, smoked meat

Prep Time10 minutes

Cook Time2 hours 30 minutes

Total Time2 hours 40 minutes

Servings6

Calories311kcal

Ingredients

• 3 lbs chicken drumsticks
• 2 1/2 tbsp canola oil
• 1/2 cup Dry Rub

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Instructions

Prepare the chicken:

• Pat each drumstick with paper towel and place them into a large mixing bowl.

• Drizzle oil over the chicken and toss to evenly coat all the drumsticks.

• Generously sprinkle dry rub all over and mix until each drumstick is evenly coated.

• Optional: place seasoned chicken in the 9×13 casserole dish, in one even layer. Cover the pan tightly with aluminum foil and place in the refrigerator overnight.

Smoking the chicken:

• Prepare the smoker and let it get to stable 225°. Place rubbed chicken drumsticks on the grate and make sure there is at least an inch between each drumstick.

• Close the lid and do not touch it until it’s time to check if chicken is done. (Each time you open the lid, you let the smoke out and lower the temperature.) Maintain a steady 225°- 250° throughout the cooking process. Cook until chicken reaches 175°- 180°.

• Use an instant read internal thermometer to check if chicken is done. Insert thermometer into the thickest part of the drumstick, towards the center, not touching the bone. If you hit the bone, simply pull back a little bit.

• Take chicken off the smoker, loosely tent it with aluminum foil, and let it rest for about 10 minutes.

Notes

Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Is it better to smoke a chicken at 225 or 250?

What temp should I smoke my chicken legs at?

How long do you smoke chicken legs at 250 degrees?

How long does it take to smoke chicken legs at 225?