4/25/2023 0 Comments Weber smokey mountain duck![]() ![]() When I first started learning, I found so much misinformation and conflicting information on the web around smoking meat. So I picked up a Weber Smokey Mountain and started learning how to smoke meat. I wanted to learn to create that great BBQ I loved so much in Texas. ![]() I already had a passion for cooking, and had already mastered the grill, so I decided to try my hand in smoking meat. Smoked brisket and peach cobbler quickly became my favorite meal. And while we didn't have good BBQ growing up in my hometown of Las Vegas, I was exposed to the greatness of slow cooked BBQ every time we visited family in Texas. My mom was born and raised in tiny town just outside of San Angelo Texas, and that entire half of our family is still spread out over the great state of Texas. My favorite type of food? Hands down, slow cooked BBQ. Click here to learn more about benefits to membership.I have always been a major foodie and absolutely love to eat and cook great food. This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. If you have business or technical issues, please contact us with this email form. Our talented team of paid moderators will be with you shortly. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. These fees do not add to the price of purchase but they do help keep this site alive. We recommend products based on quality and price, not on fees. Often, but not always, if you purchase a product after clicking a link on our site we get a finder's fee. We have a rigorous product testing regimen. We rarely recommend products we haven't tested and we never recommend products that we don't love. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here to read the Terms of Service. We extend this right to anyone, EU resident or not. GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We are GDPR compliant (the stringent General Data Protection Regulations from the European Union that went into effect in 2018). Meathead's promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. Our Privacy Promise, Terms of Service, Code of Ethics. And you don't need permission to link to us. But we're easy! We usually grant permission and don't charge a fee. It is a US federal crime to publish or distribute anything on this website without permission. All text, recipes, photos, and computer code are owned by Meathead's and protected by US copyright law unless otherwise noted. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. Meathead's is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. Remove from grill and loosely tent in foil to rest and bring breast temp up to ~150-155Ĭopyright © 2005 by Meathead's. Mine took about 1hr 30min, maybe a little less.ġ4. I was shooting for about 145-150 in the breast as i like it still with some pink but its whatever works for you that you feel comfortable with. In this case it was on my PKO with about a half chimney lit and another half unlit in the fire basket, side by side.ġ3. Get the bird on, breasts away from the heat source if using a kettle/PK etc style grill. Get your smoker fired up, shoot for 325-350 with wood of choice. Cross stitch the butt closed with a wooden skewerġ1. Adds flavor and also helps to plum the breasts up since they tend to sag down in ducks (insert jokes here)ġ0. I used the oranges, fresh thyme, and fresh ginger. I added here instead of right before the cook since the rub had a decent amount of salt and hence would aid in the dry brine.ĩ. Add second layer of seasoning with your rub of choice. Salt and pepper inside and out (note, my duck was pre-brined in a 12% solution so i went light on the salt here so do whatever feels right)ħ. You want to make sure that fat has somewhere to go so it renders off as ducks have a ton of fatĦ. This gives the rendering fat somewhere to drain and will help crisp up the skin. Using a corn on the cob spike (or something similar), poke many holes into the skin and fat trying not to penetrate the meat. ![]() Rinse and dry thoroughly, inside and outĥ. Remove neck and giblets from the cavity if includedģ. Thaw the duck over 2 days in the fridgeĢ. This rub has a good amount of brown sugar in it which obviously helps with the skin colorġ. rub of choice (in this case i used oakridge secret weapon). salt and pepper to brine and season to taste
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