Preheat the smoker to 225F degrees for at least 15 minutes with the lid closed.
Using a sharp knife, make a cut clean through the drumstick bone right below the joint (found at the top of the drumstick bone) Push the skin down from the bone so the bone is exposed (like a lollipop stick)
Add cajun rub ingredients to a small bowl and whisk to combine.
Rub the drumsticks with the seasoning thoroughly to coat.
Place the drumsticks bone-up on a flat surface. Wrap each with a piece of bacon, slightly overlapping as you work your way down. Tuck the end of the bacon under the bacon wrap.
Put a small piece of aluminum foil over the exposed bone (this step is for aesthetics so the bone doesn’t burn.)
Place chicken lollipops directly on the grill grate in the smoker for 2 hours at 225F degrees.
Once the internal temperature of the chicken reaches 165F degrees, brush the chicken with your favorite bbq sauce to coat.
Increase the heat to 375F degrees until the drumsticks reach an internal temperature of about 175F degrees. This should take about 15 minutes.
While the chicken finishes smoking, make the avocado ranch. Add all ingredients to a food processor or blender and purée for 10 seconds. Alternatively, you can also add all to a bowl and whisk well to combine.
Remove chicken from the smoker and let it rest for about 10 minutes.
Garnish the chicken with dried parsley flakes (optional) and serve with avocao ranch dipping sauce.
Pecan wood pellets were used in this recipe. Hickory or mesquite would also work well.
You can use any of your favorite bbq sauces.
The tinfoil helps to not burn the ends of the bones of the drumsticks.
You can use the rub I included here or you can use a store-bought cajun/chicken rub.
Thick cut bacon is recommended.
You can double this recipe as long as your smoker can fit the extra chicken.
Chicken should always be cooked to a minimum internal temperature of 165F degrees. Do not let your meat thermometer touch the bone inside the chicken. This will throw off the cooked temperature of the chicken. Insert thermometer into the thickest part of the chicken meat without touching the bone for the most accurate temperature.