Whole Spicy Smoked Roast Chicken From 'Pitt Cue Co.: The Cookbook'

This chicken won the Fourth of July. The recipe, from Pitt Cue Co.: The Cookbook by Tom Adams, Simon Anderson, Jaime Berger and Richard H. Turner, sounded delicious on the page: A whole bird, rested overnight in chipotle and garlic pastes, maple syrup, butter, and Pitt Cue's aromatic, spicy-sweet house rub, which is slow-smoked until perfectly burnished. Yes, please. Read More

from Serious Eats http://ift.tt/1mYBRWA