Now that's out of the way. This Saturday I smoked two boston butts, a pork loin and then decided to throw some drumsticks on the smoker last minute just to he sure I had enough meat to feed everyone.
I was smoking the butts at 240-250 on my MES with apple wood chips. Which resulted the drumsticks getting the same treatment. I didn't think they would have been that good but everyone LOVED them. They were the first thing gone off of the meat bar.
All I did was put 1 cup if olive oil and a good amount of sweet rub in a ziplock baggy, shook it for a good bit an let them sit for about 4 hours. They were on the smoker for about 2 hours but were probably done at the 1.5 mark. The skin was good, not crispy but a good in between.
I say all this because I tend to over think things, with smoking. These drumsticks were super simple and hardly anytime was required and they were a huge hit at the party.