Not a new concept here, but is certainly a winner in my book. I had a turkey in the freezer taking up space, so I thawed the dude out and totally deboned him down to the last joint in the drumsticks and wings. I did a basic brine the night before. On smoke day, I seasoned him with salt and pepper, then laid strips of thick bacon all over the side without skin. I then lightly peppered a good chili rub on the bacon.
Laid him out flat, skin side down, on a 300 degree smoker until 160 degrees internal.
No turning, no flipping, and everything cooks evenly and stays moist. And, as has become my motto in life, bacon makes everything better.
Laid him out flat, skin side down, on a 300 degree smoker until 160 degrees internal.
No turning, no flipping, and everything cooks evenly and stays moist. And, as has become my motto in life, bacon makes everything better.
