Few things are more relaxing than spending time with friends on a hot and sunny day sharing barbecued foods. Smoking is a slow-cooking method that adds a rich, smoky flavor to your meats by cooking them away from direct heat, allowing them to sit among the smoke and soak up its flavors. Smoked drum sticks take less time to cook than other parts of the chicken, making them an excellent appetizer to come out early in the barbecue while the larger sections continue to cook.
Lay the drumsticks out on a tray or cutting board and apply the dry rub to all sides of each drumstick.
Hang the drumsticks on the rack, placing the small end above the rack and letting the meat hang down.
Preheat the the smoker to between 200 and 225 degrees Fahrenheit.
Place the rack directly on the grill of the smoker, offset so the chicken is not directly over the fire, and close the smoker.
Check the temperature of the drumsticks after 2 hours with the meat thermometer, poking at the thickest part of the meat and being sure not to touch the bone of the drumstick.
Remove the drumsticks if they are between 160 and 165 F; otherwise, close the smoker and check back in 10 to 15 minutes.