Smoking Drumsticks?

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Fire Starter
Original poster
Jul 11, 2007
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.
I never wrapped them in bacon. I have a rack that will hold a dozen drumsticks. I just put on some rub and then sauced them at the end. They turned out very good.
I'm sure someone here has, and will answer your question. Good luck with your smoke.
I just put the legs on and since I didn't get any replies about wraping in bacon, I wraped 12 and left 12 plain to see what happens. I'll let you all know how they come out. Will spritz them with apple/pineapple juice about every 1/2 hr.

Can't figure out my 36" GOSM. Even on high it only gets up to 295*. I thought it would go higher, it's 100* outside in the shade.

Mike S.
too late now but i have some skinless boneless thights wrapped in bacon. anytime i would(almost never) do a skinless bird i'd wrap it in bacon & spritz w/ something w/ oil to keep it from drying out. i don't know- i've never brined a skinless bird but to me the skin is a natural foil to keep the juices in. thats just my .02 worth
Just finished supper and the legs were great. The ones without the bacon wrap were good but the ones with bacon were much better. The bacon really gave them a good taste. Sure made for a cheap meal at .69 lb.

Left the skin on. Took about 1 1/2 hrs at 295* to an internal of 170*. Spritzed them a few times with apple/pineaple juice after using Deb's brine receipe. Used apple chips in my 36" GOSM (gasser). is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.