Butterfly Chicken Drumsticks

Fire up the smoker or grill to 325–350°F (160–175°C).

Cut each drumstick along the bone with a knife or kitchen shears and butterfly the meat open so it lays flat.

Remove any visible tough tendons from the butterflied drumsticks.

Season both sides of the butterflied drumsticks generously with the rub.

Place the drumsticks on the grill grates skin-side up and close the lid.

Cook with the lid closed until the skin side is ready to flip, about 30 minutes.

Then 30 min of waiting

Flip the drumsticks skin-side down onto the grates.

Spray the drumsticks with the duck fat spray or cooking oil.

Close the lid and continue cooking until the skin is crisp and internal temperature reaches 175–180°F (80–82°C), about 30 minutes.

Then 30 min of waiting

Remove the drumsticks from the grill and let them rest briefly before serving.

Then 5 min of waiting

Serve warm alongside the dipping sauce.