I have a nice fat duck brining in salt,brown sugar,chopped garlic and onion powder. I also stuffed the cavity with sage,rosemary and thyme. I know ducks are very fatty and should stay moist enough but I'm still planning on wrapping it in bacon when I smoke it. Any thoughts on this? Also how long do you think it will take? I'm thinking it should be done at 170ish. Where is the best place to stick the probe to get an accurate temp?
Thanks in advance for any help or tips to make this bird a hit tomorrow.
(Also going to do some gorgonzola stuffed abt's.)
Thanks in advance for any help or tips to make this bird a hit tomorrow.
(Also going to do some gorgonzola stuffed abt's.)