Does anyone have experience hanging a bone in turkey breast on the pit barrel cooker? Not sure what is the best way to place the hooks. I suppose as long as I catch some bone it won't be lost to the coals. Just wanted to touch base and see if anyone else had been down this road. Thanks!
The ones I did were in the netting material and I just hung by that. These were essentially skinless but I still cooked at high heat. Without the rest of the bird as some protection the bottom got done much faster than the top and was almost black by the time the rest was done. I would cook them at a lower temp, maybe 250 if hanging, but more likely I would do them on the grate, skin down if needed and flip if it got overdone.
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