Recipe from Weber's Way to Grill™ by Jamie Purviance

Rub

• 1 tablespoon smoked paprika
• 2 teaspoons mustard powder
• 1 teaspoon kosher salt
• ½ teaspoon granulated garlic
• ½ teaspoon granulated onion
• ¼ teaspoon chipotle chile powder

• 3 pounds chicken drumettes, about 20

Glaze

• 2 tablespoons soy sauce
• 2 tablespoons bourbon
• 1 tablespoon unsulphured (light) molasses
• 1 tablespoon unsalted butter

1. Soak the wood chips in water for at least 30 minutes.

2. In a large bowl mix the rub ingredients. Add the drumettes and toss to coat them evenly.

3. Prepare the grill for indirect cooking over medium heat (350° to 450°F).

4. In a small, heavy-bottomed saucepan over high heat, bring the glaze ingredients to a boil and cook just until the butter melts. Transfer to a small bowl and let cool.

5. Brush the cooking grates clean. Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, cook the drumettes over indirect medium heat, with the lid closed as much as possible, until the meat is no longer pink at the bone, 20 to 30 minutes, turning and basting with the glaze once or twice during the last 20 minutes of cooking. Serve warm.