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Pit-Pro Recipe

Osage Smoked Chicken

2.5h hot hold

Crisp skin and tender interior with low moisture control.

Osage Smoked Chicken

Ingredients

  • 1 whole chicken (3.5-4.5 lb)
  • 1 tbsp kosher salt
  • 1 tbsp poultry rub
  • 1 tsp baking powder (for skin crisping)
  • 2 tbsp neutral oil or melted butter

Pitmaster Notes

  • Dry skin before cook is the biggest crispness lever.
  • Avoid heavy spritzing on poultry skin.
  • Confirm doneness by temp, not only time.

Cook Steps

  1. 1 Pat chicken dry and dry-brine with salt for at least 4 hours.
  2. 2 Coat lightly with oil, rub, and a touch of baking powder on skin.
  3. 3 Smoke at 275F until color develops and fat starts rendering.
  4. 4 Finish hotter (300-325F) to crisp skin and reach safe temp.
  5. 5 Pull at 160-162F breast and 175F thigh carryover target.
  6. 6 Rest 10-15 minutes, then carve and serve.