Barrel House Cooker Drippin' Drumsticks

While incredibly flavorful thanks to a delightful dry rub mix, these drumsticks are guaranteed to be the juiciest drumsticks you've made.

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Barrel House Cooker Drippin' Drumsticks


  • 6 tbsp brown sugar
  • 3 tbsp chili powder
  • 2 tbsp sugar
  • 2 tbsp kosher salt
  • 1 tbsp paprika
  • 1 tbsp chipotle chili powder
  • 1 tsp garlic powder
  • ¼ tsp ground cayenne pepper
  • ¼ tsp freshly ground black pepper


  • 10-12 chicken legs
  • Vegetable cooking spray

Items Needed

  • Barrel House Cooker
  • Open Frame or O-Grate w/Drumstick Rack
  • Drumstick Rack
  • Charcoal (I use briquettes in this cooker)
  • Wood chunk of your choice — pecan is recommended
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Makes 5 servings


  1. Light the coals as instructed by manufacturer.
  2. With the coals lit and the barrel still separated from the base, place the open frame (or O-Grate w/Drumstick Rack) into the mid-section of the barrel, before setting the barrel on the base.
  3. In a bowl, mix brown sugar, chili powder, sugar, salt, paprika, chipotle chili powder, garlic, ground cayenne, and black pepper. Once fully mixed, put it in a shaker bottle.
  4. Remove chicken from its packaging. Rinse and pat dry with a paper towel.
  5. Place drumsticks on a board and spray them lightly with vegetable cooking spray.
Chicken Legs Coated with Rub
Chicken Legs Hanging from Drumstick Rack
  1. Holding the drumstick rack, place the ends of the drumsticks between the grates, hanging them upside down.
  2. Place the rack of drumsticks on the Barrel House open frame, using the supplied accessory wand.
  3. Close the cooker lid and allow chicken to cook for about 1 hour or until internal temperature is 165°F.
  1. Pull chicken off the smoker by lifting out the entire rack. Garnish the drumsticks and serve.
Finished Drippin' Drumsticks