• Line a large baking sheet with aluminum foil. Set aside.
• Stir 1/2 cup table salt into 2 quarts cold water and whisk to dissolve. Ensure the salt dissolves completely. Whisk for several minutes until the water is no longer cloudy from the salt and appears clear. Submerge the drumsticks into the brine and place the entire bucket into the refrigerator for 30-minutes to 1 hour, no longer.
• Prepare the dry rub by combining the remaining ingredients. Whisk together ensuring you break up any lumps in the brown sugar as you incorporate. Pour the rub onto a large plate and spread it out. I like a pie plate for this step.
• Once the chicken has brined, remove all of the drumsticks and pat dry with thick layers of paper toweling. Allow to sit between layers of paper toweling for 15 minutes to come to room temperature. Coat each drumstick with the rub, brushing or tapping off any excess. Place each onto the prepared baking sheet.
• Transport the chicken to the grill via the baking sheet. Light all burners on a gas grill on high and close the lid. Wait 10 minutes before raising the grill lid and turning off at least one burner.
• Using tongs and a paper towel, oil all of the grill grates thoroughly with cooking oil. Arrange the drumsticks on the cooler side of the grill or the side of the grill where the burner has been turned off. Close the lid and grill for 25 minutes without opening the lid. NOTE: as a point of reference, my grill thermometer reads about 450°F for the entire 25 minutes in this step with two burners going, two burners off.
• After 25 minutes, and using the same cool side of the grill, turn the drumsticks over. Close the lid and grill for another 20 minutes without opening the lid.
• Using tongs and making sure grill grates are well oiled, transfer the drumsticks to the hot side of the grill. Do not walk away! Turn and grill and slightly char the drumsticks on all sides. Use an instant-read thermometer to check for doneness. Chicken must read 165°F when inserted into the thickest part of the drumstick without touching the bone. It is fine to allow the drumsticks to climb to as high as 180°F which will only make them that much more tender.
• Transfer to a platter and tent with aluminum foil for 10 minutes.

if grilling on a charcoal grill

• Follow this same method with lit coals spread over only half of the base of your cooker. Be sure your coals maintain a consistent temperature throughout the first and second cooking times.