new to this forum but thought i might get more help on my duck breasts here than anywhere else!
alright so i have my basic brine down and have found that the more citrusy/acidic the brine the better penetration into the meat i get hence better flavor.
however the smoking process has got me a little mixed up
duck breasts are not thick by any means and therefore dry out quickly.
to remedy this i am qraping them in bacon to help hold in some of that moisture. however by doing that it seems as though the smoke is getting to the bacon and not my duck
if i take the bacon of and leave enerything the same the breast dries out.
now with food safety as my #1 concern, if i remember right i need to get the duck up to about and internal temp of 160.
in a 200 degree (or what my factory gauge says is a 200 degree) smoker that takes me about 1.5 - 2 hours. if i try and lower the temp a little and extend the amount of time in the smoker - duck crackers are what i end up with
any boduy got some tips on how to keep those smaller cuts of meat moist but still get that great SMOKE flavor?