Used the recipe by Cruzino for "Chicken Italiano" but used it on drumsticks instead of chicken halves
http://www.susanminor.org/forums/showthread.php?40-Chicken-Italiano
Turned out great even with a small problem with my smoke generator that only gave me 1 hr and 20 minutes of smoke using Maple. I put in 2 hrs of smoke but after 1 hour and 20 minutes my smoke generator decided to advance the next 2 pucks into the water bowl. But I digress ...
Here are the drumsticks after the overnight marinate with Italian dressing. Chose not to use the rub.
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Italiano1.jpg)
Here are the finished drumsticks after 3 1/2 hours at 250F with 1 hr and 20 minutes of Maple smoke.
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/Italiano2.jpg)
Yum, Yum ... Getting DW hooked on smoked meat.
Pete them drummies look PDG from here. Even have some good color on them.
Thanks Tenpoint. Am grateful to you and all the members that have shared their recipes and expertise. Looking to steal more time tested recipes.