My Official Smoked Duck Thread
 

I'm smoking a duck tomorrow. It's defrosted in the refrigerator right now. I was thinking about brining it, or or soaking it in buttermilk/water/juice. Any suggestions from anyone who's ever done this?

I just season bird inside and out very generously. Mix dales with jalepeno butter cajun injection shoot up let sit overnight and smoke. Comes out great.

I smoke them for an hour or so, then stuff with sliced onion and wrap good in foil to keep from drying out, then put back on the grill for a couple more hours.

That sounds like a great idea. I will have to give that a try sometime.

I like to smoke just the breast and put them in a gumbo or jambalaya. I soak them in water for 3 days before I smoke them then season them and let sit for a few hours before I put them in the smoker. I will do a large bacth of breast and put them in the freezer and take them out when I need them

I have it in a brine right now.

It's in the pit, I'll upload some pics in a little bit.

Attachment 40987



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Almost an hour in......Attachment 40991

It's looking good SS. Thanks for the Q-view.

I just hit 160 on the internal temp. I wasn't expecting it to hit that fast. Maybe I have to much charcoal in it.

Yes, that was quick... You know what to do next time.

Check your temps in multiple locations! 2 hours is kinda quick.

It's hovering about 150 in the thigh.

Attachment 40999


Done, I'll it rest about 15 minutes then cut it up.

It taste good but it's tougher than a $60 jawbreaker. I'll do some chicken next time.

Awwww...... That stinks. Take it and throw it in a gumbo, that will tender it up.

I put it in the crock pot to get it tender. I'll save it for a gumbo or jambalaya this week.

There was a thread for smoked teal here earlier this week for smoked teal that looked like it would work. They just don't have the fat that a chicken does and, you may well have been too hot.

The longer ducks cook the tougher they get. I like them more on the rare side if I'm cooking the eat off the smoker. If I'm putting it in a gumbo I will cook it a little longer