• Dry brine your chicken by Separating the skin from the breasts and rubbing 1 Tbsp salt under the skin. Then rub the skin of the chicken with more salt to coat it lightly but evenly.
• Place in refrigerator for at least 1 hour, but preferably 6-24 hours.

• Preheat smoker to 250°F (121°C).
• Spatchcock the chicken by
  • cutting out the backbone with kitchen shears
  • making a small slit in the cartilage of the breastbone
  • Turning the bird breast-up and smashing it to break the bone and allow the bird to lie flat

• Mix breadcrumbs, thyme, lemon zest, and 1 cup butter in a medium bowl to combine. Use a mixer or just squish it together with your hands.

• Transfer butter mixture to a disposable pastry bag without a tip or to a resealable plastic bag. Cut off the tip of the pastry bag (or snip off one corner if using a plastic bag).

• Squeeze butter mixture under the skin on top of breasts and work it over breasts, thighs, and drumsticks so everything is evenly covered with butter under the skin.
• Rub outside of the skin with remaining ½ cup butter.

• Place chicken in the smoker. Insert the Smokehouse Penetration Probe into the thickest part of the breast and set the corresponding alarm on your device to 140°F (60°C).
• Set the air probe alarm to a high-temp of 275°F (135°C) and a low temp of 225°F (107°C).

• Cook.
• When the chicken alarm goes off, increase the smoker heat to 450°F  (232°C), with corresponding air-probe alarms at 475°F (246°C) for the high alarm and 425°F (218°C) for the low alarm, and set the meat high alarm to 160°F (71°C).
• Cook until the meat alarm sounds. Check the breast and leg with a Thermapen^® for doneness.

• Transfer to a cutting board and let rest at least 10 minutes before carving.

Sauteed Brussels Sprouts Recipe

Ingredients

• 1 ½ pounds Brussels sprouts
• 1 clove garlic, finely chopped
• 2 Tbsp clarified butter or olive oil
• Salt and pepper
• 2-3 Tbsp water

Instructions

• Trim ends from sprouts and quarter them.
• Add butter or oil to a large, flat-bottomed saute pan. Turn heat to high.
• Add garlic to the pan before the oil is fully heated. Watch its color as it sizzles and foams.
• Right as the garlic starts to color, add the sprouts to the pan and toss briefly to combine.
• Allow the sprouts to sit still for a minute or so to brown and begin to caramelize. Sprinkle with salt and pepper
• Stir and let sit again.
• Add the water to the pan and stir everything together.
• Let the water cook out of the pan and the sprouts just start to caramelize again.
• Remove from heat and serve, adjusting seasoning as needed.

Bring it together

Plate the carved chicken with the sauteed Brussels sprouts.