Prep the drumsticks. Using a sharp knife, cut through the skin and meat all the way around each drumstick, about 1 inch below the joint. Work the knife around the bone until everything is separated.

Clean the bone. Use a paper towel to grip the skin and meat around the joint and pull it away from the bone. Use a knife to clean up any remaining pieces as needed.

Remove the tendons. If desired, use a paper towel to grip each exposed tendon and pull it from the drumstick. This step is optional, but removing the tendons makes the finished chicken easier to eat.

Season. Generously season the chicken on all sides with your favorite BBQ dry rub.

Prepare for smoking. Wrap the exposed ends of the bones with small pieces of aluminum foil. Hang the drumsticks from a chicken leg rack with the meat hanging underneath.

Smoke. Preheat the smoker to 335°F. Place the rack in the smoker and cook until the chicken has developed good color and is approaching its final internal temperature.

Sauce. Brush the drumsticks generously with your favorite BBQ sauce. Return them to the smoker and continue cooking until the sauce is sticky and tacky and the chicken reaches 175°F to 185°F internally.

Rest and serve. Remove the chicken from the smoker and rest for about 5 minutes. Remove the foil from the bones and serve.