Dee, when you said they were "very pink with lots of liquid," what color was the liquid? As Kari said, dark meat will appear pink (it's not "white" meat). If the liquid was clear, they were fine! You could have also probed your drumsticks and pulled them at 165° internal temp. There's no way that drumsticks should have taken 5 hours in the smoker, at 250, then another hour in the oven! I can smoke a whole turkey in that time, at 250! Parts are quick.