A complex blend of paprika, garlic, and onion powder applied heavily for a crusty bark.
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Preheat your smoker to 275°F (135°C) using hickory wood for a traditional Memphis flavor profile.
Pat the chicken drumsticks completely dry with paper towels to ensure the skin can crisp up.
In a medium bowl, whisk together the paprika, brown sugar, garlic powder, onion powder, salt, pepper, and cayenne.
Lightly coat each leg with a thin layer of yellow mustard to act as a binder for the spices.
Apply the dry rub generously to each leg, pressing the spices into the meat to create a thick coating.
Place the legs on the smoker grates, ensuring they are not touching to allow for maximum airflow.
Smoke the chicken for approximately 1.5 to 2 hours until the internal temperature reaches 175°F.
Remove the legs from the smoker and let them rest for 5 minutes before serving to lock in the juices.
