- Aug 15, 2016
- 87
- 96
This will be my second duck I have smoked. While it is a decent amount of work, the amount of duck fat you get makes it worth it in my opinion. Was $22.39 for a 5.98lb Duck so $3.74 a lb. The plan is to smoke the duck, save all the fat and make duck broth from the bones.
Defrosted frozen duck for 3 days. I put it into a brine of kosher salt, buttermilk, and water where it will sit for about three to four hours. Plan to spatchcock, rub with dijon mustard and season with jeff's rub. smoke as hot as possible in the MES 30 and finish on the grill. More pics to follow.
My only question is I have seen people like to cross cut parts of the breast to make more fat fall out while others leave the bird as is. Between the brine and fat content, i dont think it is possible to dry out the duck. Anyone have any input as I cannot remember what i did last time.
Defrosted frozen duck for 3 days. I put it into a brine of kosher salt, buttermilk, and water where it will sit for about three to four hours. Plan to spatchcock, rub with dijon mustard and season with jeff's rub. smoke as hot as possible in the MES 30 and finish on the grill. More pics to follow.
My only question is I have seen people like to cross cut parts of the breast to make more fat fall out while others leave the bird as is. Between the brine and fat content, i dont think it is possible to dry out the duck. Anyone have any input as I cannot remember what i did last time.