Smokehouse Recipes

Smoked Chicken Drumsticks

Write By: Smokehouse Products on

Grab yourself two dozen chicken drumsticks. Place the drumsticks in a brine solution containing 1/2 cup canning salt and 1/2 cup sugar dissolved in 2 quarts cool water. Refrigerate overnight or 8 to 10 hours. Additional seasonings such as garlic, red pepper, and others can also be added to the brine solution. Drain the brine and rinse the drumsticks in cool water. Pat the drumsticks dry with paper towels. Place the drumsticks in your electric smoker (IE. Big Chief, Little Chief or Mini Chief Electric Smoker) and smoke using Apple Wood Chips for three hours. This will take 3 heaping pans of wood chips, approximately one pan per hour. After smoking for three hours, just let the electric heat element continue to process (dehydrate) the drumsticks for another 3-4 hours. The drumsticks will be dark brown and the skin will shrink back from the upper end of the drumstick. If the meat is not completely processed, you can bake them in the oven at a low temperature of 200-225 degrees until done. DO NOT microwave. Cover and store in the refrigerator for 3-4 days, or place them in the freezer for up to 2 months.

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