I started by brining them in a simple brine of salt, sugar, onion and garlic.
I detached the skin from the main meat of the drumstick and peeled it back to get some butter and rub on there. The rub I used was Wades which he was kind enough to give me a few packs of at the smokers meet, so cheers Wade, much appreciated!!
Once I'd rubbed the meat, I pulled the skin back into place and buttered and rubbed that too...
The smokers coming up to temp now so I'll update once they're on!