smoking a pekin duck, 1st time ever, but it does not have skin on , HELP"s and HOW"s

[kel krause]

I was given 2 one year old Pekins, would like to smoke them, my other half doesn't want to pluck can I still smoke them if he skins them. should I bring ? or dry season ? How long How hot ETc. Etc.????

 

[gearjammer]

Darned, if I know, but when you do find out please

post it up here, so we'll all know something about it.

Have fun with it.

Pictures are nice too.

          Ed

 

[chef jimmyj]

Ok, yes you can smoke them skinless. I would Brine and a Bacon wrap would not hurt. Unless you need to feed a crowd, I would suggest cutting the Breast from the bone and Grill them to an IT of 140°F. They are best eaten Medium like a steak. The Legs will do well, low and slow until the meat is falling apart, around an IT of 180°F. You can then pull it and add some sauce of your choice. This way you get a couple of fine meals...JJ 

 

[kel krause]

Thanks for the info , now can you suggest a brine , ?

 

[chef jimmyj]

Sure...Been using this one below over 25 years...JJ 

Families Favorite Brine

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

 

[kel krause]

Thank You , I will give it a try.. except for the crisping of the skin obviously..

 

[chef jimmyj]

Yeah, I figured you would see the instructions were written for Chicken. That is my Go To poultry brine. It is great on Pheasant, Quail and Wild Turkey...JJ