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About an inch and a half from the end of the drumstick, run your knife all the way around the bone to French it
Remove the meat from the cleaned bone
Find and snip off the sharp little bone inside to prevent cutting
Cut off all loose tendons
Cut off a little bit of the knuckle at the end so the lollipops can stand upright
Remove the skin from the drumsticks
Season the chicken
Wrap the bone in foil
Wrap each drumstick in a slice of bacon and secure with toothpicks
Smoke at 275° for about an hour and a half until bacon is crispy and chicken is cooked through
Dunk in your favorite barbecue sauce
Smoke for 15 to 20 more minutes to let the sauce tack up