So, I cut the drums just below the knuckle. All the way around until all of the meat and ligaments were severed. Started pushing the meat down. As you no doubt know, there is a sharp bone next to the leg bone that needs to come out. No biggie. Just carefully push the meat down until you feel that bone. Then, taking your fingers, work it away from the leg bone and wiggling it. Once you get near the base, it will come out pretty easily.
Pulled the skin that didn't get pushed down over the knuckle and trashed. Then I beared down, one hand on the leg bone, the other pushing the meat away. Nice little lollipops when I was done.
Seasoned evenly with Clucker Dust, then into a pan with one stick of butter (it'll melt). Onto the pellet pooper @300 for 2 hours with the leg bones wrapped in foil. After 2 hours, foil removed, then dunked in some Kings Hawaiian Smoky bacon sauce (all my good stuff is previously dedicated to others, this wasn't bad). Back on the smoker, out of the pan, for 30 minutes to let it set.
Y'all, if you haven't tried lollipop chicken, do it. The presentation is amazing, and it's absolutely delicious. We had one of my teammates over and his family. This will make a much much larger appearance on October 6. That's for sure.
Thanks for looking!
I missed the part about throwing them in a pan with a stick of butter for the first couple hours. 
They where gone in a hurry. 
Got it down tho after the first couple legs and it was smooth sailing after that.
