My first attempt at smoking will be Duck Breasts and questions My head hurts from reading duck recipes. Please, if I am heading in the wrong direction, tell me. Keeping it simple I am going with Pops6927 Wet Curing Brine. I will make up the brine tomorrow. 1. Tonight should I leave the Duck Breast uncovered in the refrigerator overnight? 2. Is 24 hours in the brine sufficient? 3. It looks like at this point either a rub or glaze is applied. Is this necessary? I am leaning for a rub. Is there any rub recipes that would work well for Duck? Since I am not sure what this will taste like I can't come up with my own recipe. 4. Set the smoker at 180° and bring the Duck up to IT of 100°. 5. I want the skin to be crispy, so I will finish it under the broiler until the IT is 140º. I could pan sear it also. 6. I have a Masterbuilt electric smoker with Apple and Hickory wood chips, which one would be better for Duck? 7. I also have an A-Maze-N tube with Hickory pellets there's no reason to use it for this project...Right? If I set the temp of the smoker at 180º, I should not have a problem with the burners not being on for most of the time....right? Thank You!!