Rckcrwlr's "PROPOSITION DUCK"

[Rckcrwlr]

When you cut into those ducks please give us some pictures of the slices. I am very curious as to how well the smoke and brine penetrated through the skin fat. It is a great chance to learn how to produce a good smoked duck.

I'll be cutting into it tonight...

Picks will follow...

[BCSmoker]

Man, I just reading through the tread is making my mouth water....not to mention my curiosity on the final product. Good luck and may the SMOKE BE WITH YOU!

[Rckcrwlr]

Sorry for not posting last night...

Pulled the ducks out and carved one up.

Cooled they had a good taste...but I would probably push the IT to 160 to 165.  Texture was not quite done for my liking.





Now...threw it in a pan and within seconds I had liquid love in the bottom of the pan and the skin started getting crispy..



With the brine...it gave more of a Ham smell and taste.

Brine and smoke encompassed every bite.

[Tony Gabriel]

Just smoked my first duck using the Bradley smoke duck recipe. I found it turned out great. Delicious.

Sent from my Foiles MeatGrinder

[Tenpoint5]

Looks Great!