Smoked chicken legs full of sweet and savory smoked flavor and moist as can be are a year round favorite in our house!
If you haven’t made a batch of smoked chicken drumsticks yet, don’t wait any longer! Decadently moist and bursting with delicious smoke flavor, they will quickly become a weekend favorite! Serve alongside tuna pasta salad and roasted cabbage steaks!
Smoked Chicken Legs
Smoked Chicken Legs
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Smoked Chicken Legs Ingredients
- Chicken legs – Also often referred to as drumsticks
- Brine – We like this simple three ingredient chicken brine.
- Seasoning – I am currently obsessed with this maple bacon seasoning, but you can use any seasoning or rub that you like, or even just salt and pepper!
- Olive oil – Or other mild cooking oil.
- Barbecue sauce – Not strictly required, but I find just a touch goes a long way!
- Wood chips or pellets for smoking – We used a hickory wood chip, but there are so many different ‘flavors’ to try!
Brining your chicken before smoking ensures it will be extra moist and flavorful. 💧
How do you smoke chicken legs? (Step-by-step)
⭐ First, brine your chicken in the refrigerator for at least 4 hours.
⭐ Next, pat the chicken dry, brush with oil, and sprinkle with your favorite seasoning or rub.
⭐ Then, place chicken on grill or in smoker and cook until just short of the final cooking temperature.
⭐ Finally, baste the drumsticks with barbecue sauce mixture, and if finishing on a grill move over to direct heat, and continue cooking until final temp is reached.
Serving suggestions
Serve these delicious legs along other summertime favorites like classic potato salad, homemade spicy refrigerator pickles, and some frosty lemonades, or cool whip ice box cake! And use the leftovers to make chicken summer rolls!
You can use whatever seasoning you like – we tried this one and YUM! 🍁+🥓
Preparation
Can you prep smoked chicken legs ahead of time?
You can brine the legs for up to 24 hours ahead of cooking (and should always brine at least 4 hours before smoking).
Alternatively, you could smoke the chicken a day or two in advance and serve it cold or reheat before serving. The skin will become chewier if cooked in advance, but the flavor will still be great.
Do you have to brine chicken legs before smoking?
Drumsticks can be smoked without brining, but I madly deeply strongly and very emphatically urge you not to skip this step. Brining helps the chicken retain maximum moistness while also adding flavor.
What kind of seasoning for smoked drumsticks?
We love this basic spice rub recipe that I always keep on hand, but I’ve also been enamored with this maple bacon seasoning if you want something with a hint of sweet.
How do you know when the chicken is done?
The chicken is finished when it reaches a minimum internal temperature, at the thickest part of the meat, of 165F, you can continue cooking it up to about 180 degrees at most before it begins to taste dry and unpleasant.
It’s important to use a meat thermometer when smoking chicken, specifically one that can be left in the chicken while it is smoking, and read from outside the smoker. This is the thermometer I use and love, and if you want a fancier bluetooth version, try this one!
When they’re done brining, pat dry and season. 🧂
Frequently asked questions
Can you smoke chicken on a regular grill?
You can smoke on a regular grill – gas, propane, or even charcoal! You’ll just need to purchase a smoker box to put in the grill with your meat.
When smoking on a regular grill make sure to put the smoker box over direct heat and the chicken over the indirect heat. Read and follow the directions that come with your box.
Do I need to soak my wood chips before smoking?
This is a hot topic in the smoking world! Some folks recommend soaking your chips at least an hour before smoking, others say they need a full 24 hour soak, and yet others don’t soak at all!
In truth, soaking wood chips is not strictly necessary. Soaking the chips creates steam, not smoke, and can even lower the temperature of your smoker. That said, soaked wood chips will still yield a delicious outcome, so do what you’re moved to do!
Do I need so soak pellets before smoking meat?
You should not soak pellets before using them in a pellet smoker unless specifically directed to do so in your users manual. I am not aware of any pellet smokers that require soaking.
Can I use wood chips in my pellet smoker?
It is not recommended to use wood chips in a pellet smoker. Please refer to your user manual for whether your device calls for wood chips or pellets.
What type of wood is the best for smoking chicken?
We used hickory for this batch and it was absolutely delicious. Other solid contenders are apple wood, maple wood, cherry wood, pecan, or mesquite.
Place chicken in a preheated smoker. 🔥🔥🔥
Recommended cook times for smoked chicken legs
It is important to note that cook times will vary slightly based on your cooking mechanism (propane grill, electric smoker, pellet smoker, etc.). These times are estimates and doneness should always be verified with a meat thermometer.
How long do you smoke chicken legs at 225 degrees?
To smoke chicken legs at 225 degrees, it will take about 2.5 – 3 hours (150 – 180 minutes).
How long do you smoke chicken legs at 250 degrees?
It takes about 2 – 2.5 hours (120 – 150 minutes) to smoke chicken legs at 250 degrees Fahrenheit. This is my preferred temperature for drumsticks and what we used for the pictured recipe.
How long do you smoke chicken legs at 275 degrees?
At 275 degrees it will take about 1.5 – 2 hours (90 – 120 minutes) to smoke chicken drumsticks.
How long do you smoke chicken legs at 300 degrees?
To smoke chicken legs at 300 degrees, it takes about 1 – 1.5 hours (60 – 90 minutes). When using faster cook times, you will get less of the smoke flavor in your meat and the texture will be more similar to baking or roasting.
If you want to use a regular grill, you’ll need a disposable or reusable smoker box.
Tips and tricks
🟢 Try basting your chicken with a swipe or two of Frank’s Red Hot or diluted sriracha sauce toward the end of cook time for a spicy kick.
🟢 For a sweeter finish, glaze with some watered down honey or maple syrup.
🟢 You’ll definitely want to use an electric probe thermometer that can be read from outside the smoker. And if you’re not going to be near the smoker while it’s going, try one with bluetooth that can communicate with your phone to let you know when the drumsticks are done!
Allow the chicken to rest for a few minutes before serving for best results. Cover to keep warm.
More chicken recipes to try
- Crack chicken recipe
- Easy BBQ chicken and bacon pizza
- Classic chicken tostadas
- Baked Italian dressing chicken
- See all our chicken dinner ideas!
More barbecue & grilling favorites
- Low and slow ribs
- Smoked pork tenderloin
- The best grilled flank steak
- Italian pasta salad
- Teriyaki chicken kabobs
- Sriracha chicken thighs
- Perfect grilled rib eye
- See all our grilling recipes!
Then, dig in! 🍴
Tools we love
- Basic electric probe thermometer – I have and love this one. Basic, inexpensive, and works great.
- Bluetooth electric probe thermometer – The fancier version, for when you can’t be within earshot of the grill all day!
- Wood chip smoking box – For converting your grill into a smoker!
- Electric smoker – Electric smokers are great because they come ready to use and are very precise.
- Pellet smoker – Pellet smoker grills use convection cooking to surround your food with heat and smoke.
- Propane smoker – Propane smokers are very similar in looks to electric smokers, but use propane as their heating fuel.
😍😍😍
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How to Smoke Chicken Legs
Smoked Chicken Legs
Ingredients
- Chicken drumsticks 8
- 1 batch chicken brine
- Seasoning/rub or salt and pepper
- Olive oil
- Barbecue sauce
- Water
Instructions
- Brine chicken in the refrigerator for between 4 - 24 hours. (This step is not required, but is highly recommended).
- Remove chicken from brine and pat dry with a clean cloth or paper towel. Brush with olive oil, then season on all sides with your choice of rub or spices (salt and pepper works great too!).
- Smoke chicken for about 2 - 2.5 hours at 250F until chicken reaches an internal temperature of 160F. Baste chicken with diluted BBQ sauce (about 1 part water to 2 parts sauce), then continue cooking until chicken reaches at least 165F.
- If smoking on a grill, you can move the chicken to direct heat after basting to crisp the skin. Alternatively, if desired, you can raise the heat of your smoker at this time.
- Allow chicken to rest for several minutes before serving.
Video
Notes
Nutrition
Try our creamy lemon pie for dessert!
Smoked Chicken Legs
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Aimee Shugarman says
These turned out so good and juicy. The only way I make chicken drummies from now on!
Stephanie says
Straight up phenomenal!!! Definitely going to be making these again!
Natalie says
So tender & juicy & I love the flavor!! The smoker gives a nice taste, that my family loves!