Local store had duck on sale so I grabbed one to smoke this weekend, cause why not. Couple questions for the vets. Recommended brines and rubs? I've been using Jeff's buttermilk brine for my chickens lately and love it. Will this work with the duck or should I try something different? I've had duck but it's been years so I can't remember the taste. Also I've read about scoring the skin due to the oils in the duck. How many and where? Spatchcock or leave whole? Stuff? With what? I have a WSM and some apple and cherry on hand. Thanks gents. Q-view to follow.
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5/14/14 at 9:29pm