Thanksgiving is coming up and I want to try something different. I have the PB820 pellet smoker and want to try cooking the T-day bird upside down on the smoker. My thought it the back has all the fat in it, and when cooked breast up, the fat just sits in the bottom and runs out into the pan. Why not do what we do with briskets and pork shoulders and put the fat on top so it runs over and bastes the meat below, in this case the very lean breast meat. I think I have a rib rack or fish holder that could be used to keep the bird upright. The convection action of the smoker will help make a crispy skin.
Anyone tried this or is this me being too "Muppet Labs" in the smoker world.
Cheers
Anyone tried this or is this me being too "Muppet Labs" in the smoker world.
Cheers