1. Preheat your smoker to 250F and place on your favorite smoking wood. For chicken, my favorite is cherry wood, but any fruit wood will work great.
2. While the smoker heats up, French your drumsticks. Frenching the bone is simple but does take a little bit of time. Begin by running your sharp knife around the base of the chicken leg, just above the knuckle. Push the meat and skin up to the top of the drumstick, forming a lollipop shape.
3. Use your fingers or a sharp pair of kitchen shears to remove the little bone running along the drumstick.
4. Next using a paper towel, lift and remove the cartilage from the knuckle by lifting it up and over the end of the chicken leg.
5. Using the Flabby Phoenix rub, liberally season the ball of chicken on all sides. Optional-Wrap each bone with some foil to help avoid the chicken bone getting smoke stained. Place your chicken meat side down in a foil tray. Add the butter and enough chicken stock to cover the first ¼ inch of the chicken drumstick.
6. Place your chicken meat side down in a foil tray. Add the butter and enough chicken stock to cover the first ¼ inch of the chicken drumstick.
7. Smoke until the chicken hits 160F internal temperature.
8. While the chicken cooks, prepare your glaze. In a medium sized pot, mix together all glaze ingredients and bring to a simmer for 5 minutes. Stir consistently to avoid burning.
9. When the chicken hits temp, dip each chicken lollipop on the glaze, just enough to cover all the meat and keeping the bone clean.
10. Return the drumsticks to the smoker and cook for ten minutes, to allow the glaze to set.
11. Serve these Zombie pops and enjoy!Printable version below for my old school folks