- Chicken Drumsticks
- Poultry Dry Rub
- BBQ Sauce
- Preheat the grill to about 250 to 300 degrees F. To maintain this low temperature, use a combination of charcoal and soaked applewood, but use only half as much charcoal as usual.
- Using a sharp knife, cut off the end of each chicken leg just before the bone joint. Remove the chicken skin and discard. Press the meat down, away from the end with the exposed cut bone. You know, have a “lollipop.” Repeat this procedure for the rest of the drumsticks.
- Generously season the meat of the “lollipops” with the dry poultry rub.
- Wrap each drumstick with a strip of bacon. You can either tuck the end of the bacon or secure the strips with small metal turkey lacers or a wooden toothpick.
- Wrap the exposed bones tightly with a small piece of aluminum foil. This will keep the leg bone from charring and give it a more appetizing presentation.
- Place the chicken lollipops on the preheated grill grate over indirect heat, ensuring the lollipops are standing on their ends. Cover with the lid and cook lollipops, maintaining a temperature of about 250 degrees F, until they reach an internal temperature of about 175 to 180 degrees F using an instant-read thermometer; about 1 hour 45 minutes.
- Use a meat thermometer to check for doneness. When the internal temp of the meat is between 175 and 180 degrees F, brush the lollipops with the classic barbecue sauce. Close the lid and continue to cook until the internal temperature is about 185 degrees F, basting with barbecue sauce occasionally; about 15 more minutes.
- Remove the lollipops and transfer them to a serving platter. Allow them to rest for at least 10 minutes before serving.