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.