Directions

1. Brine Time: 6-8 hours; air dry time: 4 hours, smoke time: 90-120 minutes
2. In a large bucket or pot combine boiling water, salt and honey and stir until the salt and honey is completely dissolved. Add cold water, beer, bay leaves, cinnamon sticks, peppercorn, chili pods, garlic and onion. Stir.
3. Remove turkey from packaging and rinse under cold running water.
4. Pat dry and place turkey drumsticks into brine, making sure that the drumsticks are completely covered. Cover and refrigerate for 6-8 hours.
5. Remove turkey drumsticks from brine, discarding the leftovers. Rinse drumsticks under cold running water and pat dry. Place on a baking sheet or large pan and refrigerate for 4 hours to allow drumsticks to air dry.
6. Meanwhile prepare the Cinnamon Ancho Chili Chocolate Rub and Chocolate BBQ Sauce.

1. Combine all ingredients in a bowl. Set aside.

1. In a bowl whisk together the hoisin sauce, apple butter, soy sauce, chocolate syrup, chili, garlic and lime juice. Season to taste with black pepper. Set aside.

1. Smoked Temperature: 325° F (165°C)
2. Set up your smoker according to manufacturer’s instructions and set temperature for 325°F (165°C).
3. Rub turkey drumsticks all over with reserved Chocolate Chili Cinnamon Rub and place into preheated smoker evenly spaced.

1. Add hickory or apple wood chips or chunks
2. Close smoker and smoke for 90 to 120 minutes basting with the Chocolate Chili BBQ sauce every 15 minutes during the last 30-60 minutes of cooking or until the internal temperature of the drumstick reaches 170° F (76°C).
3. Remove from smoker, allowing turkey to rest, loosely tented with aluminum foil for 10 minutes. Serve immediately.