• Rinse and pat dry the chicken legs well with paper towels.
  8 Chicken Legs
  

Dry Brine the Chicken Legs Overnight

• Place the chicken legs on a wire rack placed on top of a baking sheet.
• Mix together the In a Pich BBQ rub with the baking powder, or use your favorite BBQ rub that contains salt mixed with the baking powder, and sprinkle generously over all sides of each chicken legs. DO NOT use cooking oil to adhere or skin will not get crispy.
  6 tablespoon Your Favorite BBQ rub or our "In a Pinch BBQ Rub" below, ¼ teaspoon Baking Powder, 2 tablespoon Dark Brown Sugar, 2 tablespoon Paprika, 1 tablespoon Kosher Salt, ½ tablespoon Course Ground Black Pepper, ½ tablespoon Chili Powder, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, ¼ teaspoon Cayenne Pepper
  
• Place the baking sheet in the refrigerator overnight or for at least 4-6 hours.
  
• Take the chicken drumsticks out of the refrigerator the next day as you are getting the electric smoker started.

Start the Masterbuilt Electric Smoker

• Open up the electric smoker door and make sure the racks are all cleaned off and in their proper place. Spray some canola oil on the racks to keep the chicken from sticking.
• Do not fill the water pan. You can place an empty aluminum foil pan on the bottom shelf to make clean up easier later. Close the door.
• Plug in and turn on the electric smoker and set the temperature to 275°F, or as high as it will go, up to 325°F. (275°F is the limit on most Masterbuilt electric smokers.)
  
• Once the electric smoker is up to temperature, load your wood chips in the chip loading tray. There is no need to soak the wood chips in water first.
  

Smoke the Chicken Legs in the Electric Smoker

• Once smoke is being produced, place your seasoned chicken legs on the grates at least about 1-2 inches apart from each other for good air circulation.
  
• Place an internal temperature probe if you have one into the center of one of the largest legs but not touching the bone.
• Close the door.
• You can add another load of wood chips when the smoke has subsided but we wouldn't recommend any more than the two loads total. Keep the vents completely OPEN for maximum airflow to keep the skin crispy.
  

Sauce the Smoked Chicken Drumsticks

• Warm up some of your favorite barbecue sauce in a microwave safe bowl and set aside.
  Your Favorite Barbecue Sauce such as Blues Hog Original or Tennessee Red.
  
• When the internal temperature of the chicken legs has reached 165°F and the skin is crispy, baste some of the barbecue sauce all sides of each one. Then close the door.
  

Remove and Serve

• Once the smoked chicken legs reach an internal temperature of 175°F as measured on an instant read thermometer, remove them from the electric smoker and transfer to a cutting board or plate. Do not cover with foil or anything else.
  
• Plate and serve immediately with some extra BBQ sauce on the side!