Yes. Assuming they aren’t fat birds that you picked. They will look like this:
View attachment 418817
Note that I separated legs, as I smoke and then pressure can them. But otherwise I’d leave them attached. I bribe them overnight and let them dry st room temp on a rack like this for an hour and also put them in the oven with the door cracked for 30 minutes at 135-140 degrees. I want the birds dry when they go in the smoker that’s ore warmed to 140 degrees with a fairly heavy hickory smoke running.
After 6 1/2 hours with the smoker temp advanced in stages to 170 they look like this:
View attachment 418821
Yes, they are as good as they look! At this point they may not be done. Here the choice is up to you: Leave them in the smoker until they are done, or pull them at the smoke level u want like I do. Then I freeze them. When time to eat I thaw to room temp and bake at 375 for about 18 minutes. That way you always have a hot smoky duck. Just have to experiment to see what works for you.
My brine:
4 cups water, 4 cups apple juice, 1/2 cup kosher salt and maple syrup, 1/3 cup orange juice. Heat the water and dissolve maple syrup and salt. Add other stuff and chill before adding birds.