Drumstick.
The lower leg. Dark, rich, a handle built in. Same rules as the thigh.
Chicken drumstick cooks to the doneness you like, at or above the USDA minimum of 165 F. It is not a low-and-slow cut.
Where it comes from
FSIS lists drumsticks (4 oz) at 8 to 12 minutes per side on a grill. Tendons run the length of the bone; cooking past 165 F toward 180 F softens them, which is why drumsticks are rarely served at the bare minimum.
USDA FSIS primal: legs. Six regions, matching master chicken-B (whose diagram labels all six correctly; chicken-A omits the thigh callout on the bird).
- Best methods:
- smoke, grill, roast
- Slice:
- Served whole.
- Rest:
- 5 minutes.
Scores are Pit Log editorial, anchored to FSIS tenderness notes.
What you will see at the counter
| Cut | Methods | Finish | Notes |
|---|---|---|---|
| Drumsticks | smoke, grill | Your doneness, 165 F USDA floor | Probe alongside the bone, not touching it. FSIS planning: 8 to 12 minutes per side grilled. |
Safe. Then done.
165 F (73.9 C)
Breasts, whole bird, legs, thighs, wings, ground poultry, giblets and stuffing. For a whole bird, check the innermost part of the thigh and wing and the thickest part of the breast. This is a food safety floor, not a preference. Where any other number on this page is lower, this one governs.
Source: USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart, page updated 2025-04-14, read 2026-09-02.
1.5 to 2 hours at 275 F. Approximate. For pulled chicken, take dark meat to 190 to 205 F, probe tender (craft).
chicken dark meat preference
Thighs, drumsticks and whole legs. Culinary preference, barbecue convention.
| Doneness | Internal temp | Vs. USDA 165 F |
|---|---|---|
| Safe minimum (all chicken) | 165 F | At or above the minimum. |
| Dark meat, rendered and tender | 175 to 185 F | At or above the minimum. |
| Pulled or shredded | 190 to 205 F | At or above the minimum. |
Carryover: A whole bird rises several degrees during a 10 minute rest; the rest is for juiciness, USDA requires none.
More on the chicken temperature page and the full chart.
Smoke
What ruins it
- 01Probe touching bone reads high and fools you into pulling early.
Cook it
No Pit Log recipe for this region yet.
- Instant-read thermometerThe single tool FSIS says is the only reliable way to know food is safe. Appears on every cut page.
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Then write down what happened
Pit temp, wood, wrap, final temp, rest, result. The chart says what usually works. Your log says what worked for you.