Yesterday I bought 2 family packs of chicken drumbsticks (24 pieces) and I am going to smoke them today. I have brined them for 5 hrs. Most of the skin has already been removed so I thought I might removing the rest and try wraping them in bacon and smoking them at about 300* or until internal hits 170*. Has anyone tried wraping them in bacon to keep them moist? I've never done chicken drumbsticks before but the meat dept had a special on them for .69 lb so thought I would give it a try. Mike S.