My step father brought over 8 mallard duck breast to smoke tomorrow with a few other items. I have them in slaughterhouse brine right now. I was expecting much larger breast, I would guess about a 1/4 lb or less. My thought is to smoke them hot and fast to an IT around 140. I'm thinking about giving them a shot of Tony C's before they hit the smoker. I will pull and rinse them tomorrow morning giving them about 12hrs in the brine. I plan on letting them air dry in the fridge for at least 4hrs. Am I approaching this correctly? I am open for any suggestions.