Set up smoker for indirect heat for 250°F. We used Apple wood chunks for the smoke.
Remove the chicken legs from the refrigerator and pat them dry with paper towels. Sprinkle the dry rub evenly over all sides of the legs, or use a gallon Ziploc bag and coat the drumsticks using the shaking method.
When the smoker reaches desired temperature, place all of the legs on the grill grate and smoke until internal temperature is 160°F. Remove from the smoker.
Heat up the grill to about 400°F and place the legs on the grate for two minutes per side to sear. This will cause the skin to get nice and crispy!
Let the chicken rest for 5 minutes. Optionally, tent with aluminum foil. Serve with dipping sauce or toss them in your favorite sauce.
Notes
Make extra Chicken Legs as the smoker is already running and I guarantee your guests will be searching for more.Dipping Sauces: Be creative and offer several ramekins with different dipping sauces. Consider BBQ sauce, ranch dressing, blue cheese, Teriyaki sauce and even a spicy vinaigrette.Crispy Skin: Don't skip the high temperature searing at the end. The lower temps used for smoking may leave the skin a bit soft, and adding them to the hot grill for a few minutes will crisp that right up!