Preparation:

NOTE: Duck should be always kept in the refrigerator (below 40°F/4.4°C) until you are ready to put it on the fire.

Take the thawed duck out of the refrigerator, clean and rinse all pieces thoroughly – pat dry.

Mix together thoroughly the ingredients.

Apply the rub generously over the pieces, all sides and under the skin, if you can. We like to do this at least a couple of hours, and preferably 1-3 days, before cooking for the maximum effect.

Smoking:

For this recipe you can use Cherry wood Bisquettes, however, everyone one of the flavors work well, with the traditional Hickory and Mesquite being the least favorite for fowl. Try to alternate Apple, Cherry and Whiskey Oak. Be creative.

Fire-up the Bradley and get the temperature to about 220°F (104°C) and prepare to keep that temperature as steady as you can. Maintain the temperature between 180-220°F (82-104°C) for the ideal smoked duck.

NOTE: The top vent should remain open.

Place duck in the smoker, breast side down to start. After 1½ to 2 hours, turn it over to finish. NOTE: Resist peeking! You’re losing precious heat and smoke.

You have time! If you have judiciously maintained the cooking temperature, peeked, and turned the duck quickly, you can leave your station several times before the bird(s) are done. When smoking duck, think 4+ hours ’til end-of-shift.

Check the duck at the meatiest part of the breast between the bones, looking for 160°F (71°C) to be the magic number.

Remove the bird(s).

Let it rest for at least 10 minutes to allow it to “finish” (allows the juices to return to the bird’s center).

Serving:

For your personal taste, smoking duck has all the flavor you need but…many folks like a “finishing sauce”. This is nothing more than a barbecue sauce, of your choice, served as a side dish (or two), for the folks who would like to add more flavor to the duck.