Play it safe and use a meat thermometer. They aren’t expensive and why ruin a barbecue by guessing? Raw chicken is not a good thing. The drumsticks are fully cooked when you insert the thermometer into the thickest part of the drumstick and it registers 165 degrees F. I’ll often take it to 175 degrees F. as I’m basting. The joy of working with dark meat is that it is reall hard to dry out the meat and the sauce will add even more moisture.
