I posted every other chicken lollipop recipe a couple of days in the past, Mexican Drumstick Chicken Lollipops. I had sold a big tray of drumsticks and only used 1/2 of the tray. I decided to try the other half off with a few modifications for comparison.
barbecue rub of your choice
barbecue sauce of your choice
Cut around the bone on the drumsticks just at the point where the meat starts to thicken.
Pull the skin from below the cut over the knuckle at the end of the bone and remove it.
Cut any tendons or ligaments with shears.
Cut a flat spot on the top of each drumstick so they will stand up.
Rub a generous amount of barbecue rub onto the drumsticks.
Preheat your smoker or oven to 325 F.
Stand the drumsticks on end on a tray and cook for 1 hour to an internal temperature of over 165 F.
Brush the drumsticks with a generous amount of sauce and stand on the tray to cook for another 30 minutes to set the sauce.