Preheat smoker to 180°F.

Prepare your chicken for smoking by patting chicken dry with paper towels. Remove innards and discard. Spatchcock the chicken by cutting out the backbone with kitchen shears. (Cut alongside the backbone on both sides.) Remove any unnecessary fat or skin.

Flip over and press down on breast bone until you hear it pop (this will help the chicken to lay flat on the grill.)

Spray bird with olive oil, then sprinkle half the garlic salt and pepper on top. Turn bird over and repeat process. You'll season the bird liberally!

Place the chicken on the grill, breast side up. Smoke at 180° for 1 hour. Do not baste your bird yet. This will allow more smoke flavor to permeate the meat.

Place cube of butter and 3T chopped fresh herbs in a 2 cup measuring cup. Microwave to melt, about 30-40 seconds.

Increase heat to 400°F. Flip the bird over so it's breast side down. Brush your chicken liberally with melted herb butter.  Cook another 15 minutes, then flip the chicken and brush with butter mixture again. Repeat the process until the internal temperature of the thickest part of the breast reaches 160 degrees F.

Remove from the grill and let rest for 10-15 minutes. This is an important step as it allows the chicken to finish cooking (165°) and helps the juices to absorb back into the meat.