Preheat your grill or smoker for indirect cooking at 225 degrees F.
Prepare your drumsticks by using a sharp knife to cut off the end of the drumstick leg, just under the bone joint. Press the meat down, away from the end of the exposed bone so the bone forms a handle for the lollipop. (If you also want to remove the skin at the top of the drumstick, work your fingers under the skin and pull one side up and over the top of the leg and yank it clean).
Season the chicken meat on all sides with the rub. Wrap each drumstick in a piece of bacon and either tuck the ends of the bacon or secure with a toothpick. Wrap the exposed bones tightly with a strip of aluminum foil.
Place the chicken lollipops on the smoker, close the lid, and cook until they reach an internal temperature of 135 degrees F. At this point, increase the heat in your grill to 375 degrees F to crisp the bacon.
Add the BBQ sauce and finish cooking. Close the lid and continue cooking until the internal temperature reaches 175 degrees F. Brush the lollipops on all sides wit BBQ sauce. Close the lid and continue cooking until you reach an internal temperature of 185 degrees F.
Remove the lollipops to a serving platter or cutting board and allow to rest for 10 minutes before removing the foil from the bones and serving.
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