Step 1

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.

Step 2

Place in refrigerator for at least 1 hour, but preferably 6-24 hours.

Step 3

Preheat smoker to 250°F (121°C).

Step 4

Spatchcock the chicken bycutting out the backbone with kitchen shears

Step 5

making a small slit in the cartilage of the breastbone

Step 6

Turning the bird breast-up and smashing it to break the bone and allow the bird to lie flat

Step 7

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.

Step 8

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).

Step 9

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.

Step 10

Rub outside of the skin with remaining ½ cup butter.

Step 11

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).

Step 12

Set the air probe alarm to a high-temp of 275°F (135°C) and a low temp of 225°F (107°C).

Step 13

Cook.

Step 14

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).

Step 15

Cook until the meat alarm sounds. Check the breast and leg with a Thermapen® for doneness.

Step 16

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

Step 17

1 ½ pounds Brussels sprouts

Step 18

1 clove garlic, finely chopped

Step 19

2 Tbsp clarified butter or olive oil

Step 20

Salt and pepper

Step 21

2-3 Tbsp water

Step 22

Trim ends from sprouts and quarter them.

Step 23

Add butter or oil to a large, flat-bottomed saute pan. Turn heat to high.

Step 24

Add garlic to the pan before the oil is fully heated. Watch its color as it sizzles and foams.

Step 25

Right as the garlic starts to color, add the sprouts to the pan and toss briefly to combine.

Step 26

Allow the sprouts to sit still for a minute or so to brown and begin to caramelize. Sprinkle with salt and pepper

Step 27

Stir and let sit again.

Step 28

Add the water to the pan and stir everything together.

Step 29

Let the water cook out of the pan and the sprouts just start to caramelize again.

Step 30

Remove from heat and serve, adjusting seasoning as needed.