Like many of you, I’m smoking this years bird. I’m going to try something new this year. Normally I brine the bird with a simple brine of salt, sugar and a touch of cure #1 then smoke it breast side down with a stick of butter in the cavity. This year I stopped by a local smoke house that among other things does a lot of bacon. I picked a bunch of their ends and pieces. My plan is to fill the cavity with all this bacon goodness (breast down again).
I’ll let you know how it works out.
I’ll let you know how it works out.