Duck anyone?

Discussion in 'Poultry' started by vetmp, Jul 28, 2013.

  1. Hey all,

    Been awhile since I have been around. Been out at the smoker doing a lot of cooking.

    I'm wanting to try something new. I have a duck in my freezer that I am going to thaw out and give a shot at smoking. Now, while this sounds all fine and dandy, I've realized that I have no idea how to cook it. Do I cook it like a chicken? 1-1.5 hours at 300-325? I don't know. Also, does anyone have a good idea for a rub that would go well with a duck? I figure I should at least put it in a pan with some butter and maybe some chicken stock to keep the moisture there.

    What says y'all?   [​IMG]
  2. thoseguys26

    thoseguys26 Master of the Pit

    I am actually going to smoke a duck in the next day or two. I'm going to brine it in salt water overnight, rub inside and out with salt and rub a little bit of my honey I just harvested on the skin. I'll smoke it at 225°-250 for probably 4-5 hours or until the IT is around 165°. I may crisp the skin on a hot grill if it's not as crispy as I want it when it's done smoking.

    How'd it turn out!!!  Here's mine!
    Last edited: Jul 30, 2013

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