Name: Hot and Fast Chicken Drumsticks
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Ingredients: 12 chicken drumsticks; 1/4 cup salt; 2/3 cup brown sugar; 2 cups water; 1 pound ice; 1 quart cold water; 2 tablespoons sweet and savory style rub; 1/4 cup traditional style BBQ Sauce

When cooking chicken it is important to cook quickly, such as with these hot and fast chicken drumsticks, to get perfect skin. Too low and the skin will become rubbery and too hot and the skin will be cooked while the meat will still be raw.

Known as hot and fast smoking, this uses a higher temperature in the range of 300 to 325 degrees F to cook. This is higher than a traditional smoking temperature but can still create similarly, or arguably better, flavors.

The brine is a basic version that is easy to remember and easy to execute. Don’t be tempted to brine for longer than 2 hours otherwise, the chicken can start to get rubbery. The rubs and sauces are a personal choice and can be picked based on your preferred flavors.

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Chicken Drumsticks cooking in a round smoker.

This recipe works well on smokers set-up for the hot and fast cooking style.

Looking at chicken drumsticks sitting on a grill grate.

Space the drumsticks so there is plenty of space for the hot air to flow around them.

Rub-coated raw chicken drumsticks resting in a foil pan.

Evenly coat the chicken drumsticks with the rub.

Glazed chicken drumsticks sitting on a round grill rack.

A thin BBQ sauce creates a shiny glaze that doesn’t overwhelm the flavor.

Hot and Fast Chicken Drumsticks Recipe

Brad Leighninger

reviews

This recipe is sponsored by Gateway Drum Smokers.

When cooking chicken it is important to cook it quickly, such as with these hot and fast chicken drumsticks, to get perfect skin.

Print Review

Preparation 20

Cook 1 20

Ready in 1 40

Servings Servings

CourseDinner

InfluenceNorth American

DifficultySeasoned

MethodSmoke

Print Review

Ingredients

12 chicken drumsticks

Brine

1/4 cup salt
2/3 cup brown sugar
2 cups water
1 pound ice
1 quart cold water

To Cook

2 tablespoons sweet and savory style rub
1/4 cup traditional style BBQ Sauce

Equipment

Gateway Drum Smoker or similar smoker/grill

Directions

Check each chicken drumstick and pull the skin smooth over the meat. Cut away the excess skin.

Brine

Add to a pot the salt, brown sugar, and 2 cups of water. Warm over low heat until all the ingredients are dissolved.
Add the warm liquid to a large bowl then add the ice and cold water, stir to combine then add the prepared chicken legs. Leave to brine for 2 hours.

To Cook

Preheat the smoker, such as a Gateway Drum Smoker, to 325 degrees F (163 degrees C).
Remove the chicken from the brine and pat dry with a paper towel. Season both sides generously with your rub.
Place the chicken evenly with space for airflow on the preheated smoker. Close the lid and leave for 30 minutes.
After the first 30 minutes, turn the chicken over and cook for an additional 30 minutes.
Take the barbecue sauce and slowly heat it, the sauce should be a nice coating thickness. If too thick add some water or apple juice to thin it out. The sauce should be warm but still cool enough to touch.
Remove the chicken drumsticks off the smoker and completely dip them in the BBQ sauce to create an even glaze all over. Return to the smoker and cook until the glaze is set, about 5 minutes. Serve straight away.

Nutritional Information

Calories: 185kcalCarbohydrates: 16gProtein: 14gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 70mgSodium: 2510mgPotassium: 216mgFiber: 1gSugar: 14gVitamin A: 113IUVitamin C: 1mgCalcium: 50mgIron: 1mg