A Turkey, a Duck and a Smoker Walk Into a Bar...Then This Happens

[DallasCowpoke]

So I had a farm-raised duck unused over the holidays, and my neighbor had a turkey w/ the same sad tail (pun intended). Today's weather was predicted to be 50's, sunny, slight breeze, and since it is/was, I decided to burn some wood.

Step 1: Last night, just before bed, made a brine and let these two soak overnight, but no more than 8 hours or they can get mushy.

Step 2: Make a compound butter by mixing softened butter w/ herbs and/or spices. In this case, I used just my favorite BBQ rubs w/ a little citrus juice added. Rub 3/4 of this UNDER THE SKIN, and the rest on the surface of the skin.

Step 3: Stuff the cavities w/ your favorite aromatics. I kept it simple w/ the onion, garlic, sage, thyme and rosemary.

Step 4: I then wrap the birds in cheesecloth that I've saturated in equal parts melted butter and olive oil. It doesn't take much, you just want the cloth damp. This technique keeps the birds moist, w/o having to baste.

Step 5: Smoked at 200-225, using lump charcoal for heat-source. Pecan, cherry and just a small bit of mesquite.

Step 6: Both birds took right at 7-7 1/2 hours to reach 165 internal temp at the breast.

The $$$ Shot: Only the duck is getting eaten tonight, so sorry, no pics of the sliced turkey.

 

[5Stars]

I so wish I was your neighbor!

 

[Teren_Kanan]

Looks pretty tasty my friend. Good job

 

[ologan]

Great job! Didn't the brining suffice to keep them moist?

 

[TheCowboy]

I came in here expecting a joke, and left feeling hungry.

 

[WV Cowboy]

So what time do you want me over for dinner?

I will bring a VHS tape of the last playoff game we won, .. so we can watch after we eat. LOL

 

[jobberone]

I can't wait to try this. I'm going to do a pork loin like this although no skin to put fat under.

 

[DallasCowpoke]

Great job! Didn't the brining suffice to keep them moist?

Yes, brining does, but using the cheesecloth helps keep the skin from getting too brown. Otherwise, I tent poultry w/ foil for the 1st few hours to keep that from happening.

I can't wait to try this. I'm going to do a pork loin like this although no skin to put fat under.

A buddy of mine does the brine, puts his rub on the loin, then soaks cheesecloth in bacon grease and wraps that around it. Man, those are some good good!

 

[jobberone]

Yes, brining does, but using the cheesecloth helps keep the skin from getting too brown. Otherwise, I tent poultry w/ foil for the 1st few hours to keep that from happening.


A buddy of mine does the brine, puts his rub on the loin, then soaks cheesecloth in bacon grease and wraps that around it. Man, those are some good good!

Yum! I'll have to try that although I'll have to hide the prep from my wife.

 

[TheDallasDon]

Dude that duck

 

[LittleBoyBlue]

So I had a farm-raised duck unused over the holidays, and my neighbor had a turkey w/ the same sad tail (pun intended). Today's weather was predicted to be 50's, sunny, slight breeze, and since it is/was, I decided to burn some wood.

​

Step 1: Last night, just before bed, made a brine and let these two soak overnight, but no more than 8 hours or they can get mushy.

​

Step 2: Make a compound butter by mixing softened butter w/ herbs and/or spices. In this case, I used just my favorite BBQ rubs w/ a little citrus juice added. Rub 3/4 of this UNDER THE SKIN, and the rest on the surface of the skin.

​

Step 3: Stuff the cavities w/ your favorite aromatics. I kept it simple w/ the onion, garlic, sage, thyme and rosemary.

​

Step 4: I then wrap the birds in cheesecloth that I've saturated in equal parts melted butter and olive oil. It doesn't take much, you just want the cloth damp. This technique keeps the birds moist, w/o having to baste.

​

Step 5: Smoked at 200-225, using lump charcoal for heat-source. Pecan, cherry and just a small bit of mesquite.

​

Step 6: Both birds took right at 7-7 1/2 hours to reach 165 internal temp at the breast.

The $$$ Shot: Only the duck is getting eaten tonight, so sorry, no pics of the sliced

​

If this is the guy I think it is.... His "smokin'" techa-nique/process is second to no one!

 

[Illini88228]

*looks at fast food bag sadly and cries a little*

 

[FiveRings]

That duck looks pretty big. How big would you say it is?

 

[Tusan_Homichi]

I don't think I've ever been so hungry.

 

[diehard2294]

I'm hungry now...

Looks tasty

 

[DallasCowpoke]

That duck looks pretty big. How big would you say it is?

It was about 5 lbs, maybe just over. Maple Leaf Farms is the brand.

 

[BigStar]

That looks tasty! Have never had duck but always been curious as to what it tastes like?