16 chicken drumsticks -- (2 /12 to
- 3 1/2 pounds)
1 teaspoon white pepper -- ground
1 teaspoon cayenne pepper -- ground
1/4 cup flour
1 teaspoon thyme -- ground
2 teaspoons paprika
1 teaspoon garlic -- powder
1 teaspoon black pepper -- ground
1 teaspoon salt
Instructions:
The day before you plan to serve these drumsticks, lay them out on
a cutting board or butcher block and pierce them all over with a fork
so that, when they are seasoned, the spices will permeate the meat
nicely. Set aside. Measure into a Ziploc-type plastic bag the flour,
paprika, black, white, and cayenne pepper, thyme, garlic powder, and
salt. Close the bag and shake to blend the spice well. Add the drumsticks
to the bag, zip it shut again, and shake until the drumsticks are
thoroughly coated with the seasoning. Refrigerate overnight. The following
day, about 2 hours before dinnertime, fire up your smoker and, when
the coals are glowing, add some wet wood to the fire pan and fill
the water pan halfway with hot water. Transfer the drumsticks from
their bag to the grill and cover the smoker snugly. Smoke at 200 to
220F for about 1 1/2 hours, or until the juice runs clear when the
meat is pricked and the drums are lusciously tender. Source: "Where
There's Smoke There's Flavor" by Richard W. Langer
