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Pit-Pro Recipe
Osage Smoked Chicken
2.5h hot hold
Crisp skin and tender interior with low moisture control.
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This recipe is built around GTRDUNN's Osage orange hardwood pellets for long, clean-burning heat.
Get The Osage Orange Pellets →
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 Pat chicken dry and dry-brine with salt for at least 4 hours.
- 2 Coat lightly with oil, rub, and a touch of baking powder on skin.
- 3 Smoke at 275F until color develops and fat starts rendering.
- 4 Finish hotter (300-325F) to crisp skin and reach safe temp.
- 5 Pull at 160-162F breast and 175F thigh carryover target.
- 6 Rest 10-15 minutes, then carve and serve.