Preheat your smoker to 350F degrees. Place a stick of butter in an aluminum pan (or baking dish) and place it in the grill for the butter to melt while the smoker heats up.

Prep the chicken drumsticks by making a cut around the leg below the knuckle, cut through the skins and tendons using a sharp pair of kitchen shears. Remove the skin and cartilage from the knuckle, and push the meat down to the large end of the drumstick.  

Remove the small bone right against the leg. You can do this with your finger or with the kitchen shears. 

Cut away any visible tendons and discard.

Season the drumsticks generously with Miss Essie's #3 spice mix.

Cover the bone of each drumstick with a piece of aluminum foil to keep them from turning black while they cook. 

Arrange the drumsticks in the pan with the melted butter (the butter doesn't need to cover the drumstick) and ensure the bones are sticking straight up. 

Cook the drumsticks for 50 minutes or until the internal temperature is 165F degrees.

Meanwhile, warm up a generous amount of Miss Essie's Original BBQ sauce in a sauce pan on the stove (enough sauce to cover the drumsticks when they are finished in the smoker), and add red food coloring until sauce reaches desired 'bloodied' vibrancy.

Remove the drumsticks from the smoker and discard the aluminum foil covering the bone of each drumstick.

Dip each drumstick (including the bone) into the warm BBQ sauce until completely covered.

Place the drumsticks back on the smoker for about 10-15 minutes, until the BBQ sauce is caramelized and the internal temperature is 175F degrees. 

Remove from the smoker and serve hot.