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Brined my duck!

rw willy

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Thanks

Oberst

I used your brine; Apple juice & Orange juice etc.  Brined overnight and rinsed & dried.  Left them in the fridge till after Church.  Got the GOSM running @ 260 and ready with hickory.  Smoked'em until 155 IT.  Pulled and rested.  Thought they were abit rare.  Breasted them out and put them under the broiler for a few.

Even the wifey like it!  Nice flavor, slight citrus mildly sweet.  Will do again.

Thanks



 

klutzyspuds

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RW,

That's some good looking eats right there. May have to look that brine up next time I'm lucky enough to put some waterfowl in the freezer. Suprised they were a little rare at 155 though. I don't like to overdo duck or goose and above 150 seems high to me. Still looks great though.

Cheers, and Happy New Year

Mark
 

myownidaho

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Good looking duck! You can add more cooking, you can't take it away.
 

SmokinAl

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Nice job on the duck!

It looks fantastic!

Al
 
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