Pat the drumsticks dry with paper towels. Removing excess moisture helps the seasoning stick better and results in crispier skin.

Place the drumsticks in a large bowl and coat them with olive oil. This not only helps the rub adhere but also enhances the texture of the skin.

In a small bowl, mix together all the dry rub ingredients: smoked paprika, garlic powder, onion powder, salt, black pepper, cayenne (if using), brown sugar, and dried thyme or oregano.

Generously sprinkle the seasoning over the drumsticks, making sure to coat them evenly on all sides. Use your hands to gently rub in the spices for maximum flavor absorption.

Preheat your smoker to 250°F (120°C). This low-and-slow temperature ensures the drumsticks cook through without drying out.

Add your wood chips or pellets of choice. Hickory gives a strong, bold flavor, while applewood and cherry offer a milder, slightly sweet taste.

Place a water pan inside the smoker to help maintain moisture during cooking.

Arrange the drumsticks on the smoker in a single layer with some space between them for even cooking.

Close the lid and smoke for 1.5 to 2 hours, or until the internal temperature reaches 175-180°F (80-82°C). Use a meat thermometer to check for doneness.

(Optional) If you love a sticky, caramelized finish, brush the drumsticks with your favorite BBQ sauce during the last 10-15 minutes of smoking. Let them cook until the sauce thickens slightly.

Remove the smoked drumsticks from the smoker and let them rest for 5-10 minutes. This allows the juices to redistribute, keeping the meat tender and juicy.

Serve hot with your favorite BBQ sides, such as coleslaw, cornbread, or smoked mac and cheese.