Smoked Chicken Drumsticks on the Z Grills Pellet Grill

If you're looking for the perfect smoked chicken drumsticks—crispy skin, juicy meat, and layers of bold BBQ flavor—you’re in the right place. I recently fired up my Z Grills pellet grill and cooked up some incredible drumsticks using cherry wood pellets, duck fat, and a double BBQ glaze. This method is simple, flavor-packed, and perfect for any backyard BBQ.

🔥 Ingredients

• Chicken drumsticks (as many as you need)

• Duck fat (or any high-smoke-point fat)

• Honey BBQ Rub (or your favorite BBQ rub)

• Cherry wood pellets

• Original BBQ Sauce (warmed)

• Texas Peach BBQ Sauce (warmed)

🧑🍳 Instructions

1. Prep the Drumsticks
   Start by patting your drumsticks dry with paper towels. This step helps the skin get crispy during the smoke.

2. Add the Binder
   Rub a light coating of duck fat all over the drumsticks. This not only helps the seasoning stick but also contributes to that crave-worthy crispy skin.

3. Season Generously
   Coat the drumsticks evenly with Honey BBQ Rub. Make sure every piece is covered for maximum flavor.

4. Set Up the Smoker
   Preheat your Z Grills pellet grill to 250°F using cherry wood pellets. Cherry wood gives the chicken a sweet, mild smoke that pairs perfectly with BBQ flavors.

5. Hang 'Em High
   Place the drumsticks on a drumstick hanging rack. Hanging the drumsticks allows for even air circulation, giving them that perfect cook all around.

6. Smoke to 170°F Internal
   Let the drumsticks smoke for 2.5 hours, or until they reach an internal temp of 170°F.

7. The Glaze
   Warm your BBQ sauces beforehand so they don’t lower the chicken’s temp when you apply them. Then dip each drumstick into a mix of your Original BBQ Sauce and Texas Peach BBQ Sauce. The warmth helps the glaze set better.

8. Back on the Grill
   After glazing, return the drumsticks to the grill for another 30 minutes, or until they hit an internal temp of 185°F. This step helps set the glaze and finish cooking the meat.

9. Rest and Serve
   Let the drumsticks rest for 15 minutes before digging in. This helps retain all those juices and keeps the meat tender.

🔥 Tips for Success

• Warm your sauce before glazing. Cold sauce can ruin your bark and drop the temp of the meat.

• Use a meat thermometer to track the internal temp. This ensures safe and juicy results.

• Don’t skip the rest period. It's key to juicy, flavorful chicken.

This smoked drumstick recipe is backyard BBQ magic—crispy, sticky, sweet, and smoky. Whether you're making a weeknight dinner or hosting friends, this recipe is sure to impress.

Watch the full cook on my YouTube channel [https://youtu.be/Z2bzQldzu50] and subscribe for more BBQ content!