Are you looking for a recipe for Pit Boss chicken legs? This is one of the go-to recipes that I make regularly. These smoked chicken legs turn out juicy and tender with good crispy skin.
The smoky flavor from the Pit Boss is different from regular grilled chicken and tastes really good. I’ll show you how to smoke chicken drumsticks on a Pit Boss. It’s pretty simple once you get the hang of it.
Don’t worry if this seems like a lot at first – I’ll walk you through everything you need to know.
Table of contents
Easy Smoked Chicken Legs On A Pellet Grill
Your Pit Boss can produce the tastiest smoked chicken legs you have ever tried. The best part is that it is so simple: All you need to do is pick out your favorite rub, set the smoker, and wait. This recipe is perfect for hosting a backyard BBQ or wanting a simple weeknight meal. Who doesn’t love a juicy chicken drumstick? This makes it ideal for adults and kids.
What You’ll Need For Smoked Chicken Legs
Here is a list of everything you’ll need for smoking chicken legs:
- Chicken Legs — buy the largest ones you can find. Bigger legs are more forgiving on the smoker and stay juicier. I always go skin-on — the skin protects the meat from drying out and crisps up at the end. Pat them completely dry before the oil and rub go on.
- BBQ Rub — the DIY rub in Step 2 is the one I use most. The smoked paprika is the key ingredient — it adds color and depth without you needing a long smoke time. I double the cayenne when I’m making these for adults who like heat.
- Olive Oil — just enough to coat. The oil helps the rub adhere and promotes skin crisping. Don’t overdo it or the skin won’t crisp.
How To Smoke Chicken Legs On Pitboss
1. How to Prep Chicken Legs for Smoking
Remove the chicken legs from their packaging and place them onto a clean cutting board. Next, grab some paper towels and pat the surface of the meat dry before you season it.
Step 2: Season Chicken
You can either make a dry rub for chicken at home or purchase an all-purpose chicken dry rub from the shops.
.After oiling and rubbing, the drumsticks will look deep red-brown from the paprika. Press the rub in firmly — any loose rub sitting on top of the skin will just fall off when the drumsticks go on the smoker
But here’s an easy DIY rub that we recommend you try
- 1 tablespoon Salt
- 1 tablespoon Pepper
- 1 teaspoon cumin
- 1 tablespoon thyme
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons Smoked Paprika
- 1 tablespoon chilli powder
- 1 tablespoon cayenne pepper
Step 3: Smoke The Chicken Legs
Place the drumsticks on the smoker grates with space between each one. Close the lid and don’t open it for the first 45 minutes — the rub needs uninterrupted heat to adhere and form a light bark. After 45 minutes, begin spritzing every 30–40 minutes with apple juice or apple cider vinegar.
Flip the drumsticks halfway through the 90-minute cook so both sides get even heat and color. At the 60-minute mark the skin will have gone from pale to a deeper golden color and started to tighten on the meat.
The smoker will smell of rendered chicken fat and caramelizing spice rub. Check the internal temperature at 75 minutes — most legs at 250°F hit 165°F between 75–90 minutes.
Step 4: Rest The Chicken
Remove from the Pit Boss and rest on a cooling rack for 5–10 minutes before serving. The cooling rack prevents steam from pooling underneath the skin, which keeps it crispy. If the skin softened during the cook, slide under the broiler on high for 2–3 minutes to re-crisp it.
What Temperature to Smoke Chicken Legs At?
You want to smoke legs at 250°F— 275°F, so make sure the smoker is preheating. If you’re using a Pit Boss pellet smoker, leave the P-Setting at P-4. 165°F is the USDA safe minimum. For best results pull at 175–180°F — dark meat has enough fat and collagen to stay juicy at this temperature and the texture is noticeably better than at 165°F. Going significantly past 185°F will dry them out.
What Wood Goes Well With Smoked Chicken Legs?
The best types of wood for chicken are apple, cherry, and maple wood. All these types of wood provide a light flavor that doesn’t overwhelm the chicken.
See some more suggestions below.
- Applewood
- Maple wood
- Cherry wood
- Pecan
- Hickory
Should You Flip The Chicken Halfway Through The Cook?
Flip the drumsticks halfway through the smoking session to cook both sides evenly. This will also ensure that both sides of the chicken legs have crispy skin.
How Much Chicken Do You Need Per Person?
Allow half a pound of chicken per person. However, if the chicken pieces are cheaper than usual, I recommend buying more than you’ll need.
Should You Wash Chicken Legs?
Do not wash raw chicken legs. Rinsing spreads bacteria to surrounding surfaces — the sink, countertops, and anything nearby — which is why the USDA advises against it. Any bacteria on the surface are eliminated during the cook when the internal temperature reaches 165°F. Pat dry with paper towels instead — this removes surface moisture without spreading bacteria.
How to Store Leftover Smoked Chicken Legs
Store leftover smoked chicken legs in an airtight container in the fridge for up to 4 days. To reheat, place in a 375°F oven for 12–15 minutes until warmed through and the skin re-crisps. An air fryer at 375°F for 5–6 minutes is the best method for getting the skin back close to its original texture. Avoid the microwave — the skin goes completely soft. Leftover pulled chicken leg meat also works well stirred through pasta or used in quesadillas.
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What Sides Go With Smoked Chicken?
Smoked Cornbread
Baked Queso Dip
Smoked Garlic Bread
Click here to see more side dishes for BBQ chicken
🔥 More Pit Boss Recipes 😎
Smoked Chicken Legs
Ingredients
- 12 whole Chicken Legs
- 3 tbsp BBQ seasoning
- ½ tbsp Olive oil
Instructions
- Preheat your grill smoker to 250 ℉ – 275 ℉. If you’re using a legitimate Pit Boss pellet smoker then leave the P-Setting at P-4.
- Remove chicken legs from the packaging and place them onto a clean cutting board.
- Pat the surface of the meat with a paper towel so that it’s dry before you season it.
- Season the drumsticks with a BBQ rub
- Place the seasoned chicken drumsticks into your preheated smoker and smoke for 1 ½ hour. The exact time will depend on drumsticks size.
- Flip the drumsticks about halfway into the smoking session so that both sides are cooked evenly.
- Check the internal temperature at 75 minutes. When your thermometer reads 165°F the chicken is food-safe and done. For the best texture and fully rendered skin, I pull mine at 175–180°F — dark meat benefits from the extra temperature and the texture is noticeably better. Don't go past 185°F or the meat will start to dry out.
- Remove from grill, rest for 5-10 minutes on a cooling rack and enjoy!
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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