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Brine the chicken drumsticks ahead of time. Place the brown sugar and salt in a suitably large container and add the hot water. Mixed until dissolved. Add the porter and the cold water, then the spices and stir. Let the solution cool down and then submerge the drumsticks. Cover and let brine refrigerated 2 to 12 hours.
When ready to grill heat your grill to 350 F. Heat one side only in order to have an indirect heat area right next to it.
While the grill is heating up remove the drumsticks from the brine and discard it. Pat them dry and season liberally with your choice of dry rub.
Place the drumsticks over the indirect heat and grill with the lid on for about 20-25 minutes. Switch them around - place the ones farthest from the heat source nearer to it and the ones that were closest to it farther away. Continue to grill until the internal temperature reaches 185 F and the fat from the skin is nicely rendered. Optional: Move the drumsticks over the direct heat for the final 2-3 minutes to char them.