These smoked ducks were delicious, juicy and tender and were an awesome change from our normal menu. These are also perfect for Thanksgiving or other holidays instead of the traditional fare.
Prep Time 30 minutesminutes
Cook Time 5 hourshours
Total Time 5 hourshours30 minutesminutes
Servings 4servings
Author Jeff Phillips
Ingredients
1duck for every(4) eaters
2TBSDijon Mustard
¼cupJeff's original rub
½stick Buttermelted (optional)
Brine
½gallonbuttermilk
½gallonwater
1cupcoarse kosher salt
Instructions
Thaw ducks in fridge
Make brine while duck is thawing.
Place duck into a ziptop bag and pour brine over duck to cover.
Place into fridge overnight or at least 6 hours.
When finished brining, rinse well under cold water to remove residual salt.
Coat duck with dijon mustard and apply about 2 TBS of Jeff's original rub all over outside of duck.
Mix 2 TBS of Jeff's original rub with melted butter and get that up under the skin wherever possible (optional).
Setup smoker for cooking at about 240°F (116°C) for about 5 hours. I used pecan wood for smoke.
Once the ducks have reached 165°F (74°C), they are finished and should be removed from the smoker.
Let the ducks rest for at least 10 to 15 minutes before carving.
Notes
It's a great idea to cut "x's" in the skin covering the breast before cooking to allow the fat to leak out as it renders.