Smoked Marinated Chicken Drumsticks
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If Using Dad’s Bottled (liquid) Sauce |
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|
3 ½ lbs |
Chicken Drumsticks* |
|
50 grams (½ package) |
Dad’s Shoyu Chicken Dry Mix (flavor of your choice) |
|
As needed |
Olive Oil |
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As needed |
Pecan or Apple Wood Chips** |
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|
|
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3 ½ lbs |
Chicken Drumsticks* |
|
8 oz to 1 bottle (12 oz) |
Dad’s Shoyu Chicken Sauce (flavor of your choice) |
|
½ cup |
Olive Oil (or oil of your choice, such as Canola) |
|
As needed |
Pecan or Apple Wood Chips** |
* The weight of the chicken drumsticks used in this recipe ranged from 107 grams to 162 grams. With this weight range of chicken drumsticks, the number of drumsticks in 3 ½ pounds would be between 10 and 14.
** Or, substitute another wood chip of your choice. We have had more success using Pecan or Apple wood chips, because they produced a much more mild-flavored smoke that really complimented the flavors of the marinade (and, of course, the chicken!).
Preparation
If using bottled (liquid) sauce: Combine chicken, olive oil, and Dad’s Shoyu Chicken Sauce. This can be done in a gallon-sized “zip-lock” bag, for easy cleanup. Allow to marinate for at least a few hours (overnight is best).
If using dry mix (powder): Season the chicken with the Dry Mix and a light coat of olive oil. This can be done in a gallon-sized “zip-lock” bag, for easy cleanup. Allow to marinate for at least a few hours (overnight is best).
Cooking Instructions
Following the instructions of your smoker, preheat your smoker to 275°F, using wood chips.
Smoke the chicken for approximately 1 hour. Cooking times will vary, depending upon the size of the chicken drumsticks. Please be sure to adjust cooking times as needed, and always thoroughly cook chicken.***
*** Chicken should be cooked to a minimum internal temperature of 165o, as measured by a probe thermometer. If you don’t have a probe thermometer, chicken doneness can also be estimated by visual signs, like the meat pulling away from the bone, the chicken juices running clear, or by cutting the meat down to the bone and inspecting for any redness (a sign that the meat is less cooked).
Plate and enjoy!