smoking a pekin duck, 1st time ever, but it does not have skin on , HELP"s and HOW"s

Discussion in 'Poultry' started by kel krause, Jul 5, 2016.

  1. kel krause

    kel krause Fire Starter

    I was given 2 one year old Pekins, would like to smoke them, my other half doesn't want to pluck can I still smoke them if he skins them. should I bring ? or dry season ? How long How hot ETc. Etc.????
     
  2. gearjammer

    gearjammer Master of the Pit

    Darned, if I know, but when you do find out please

    post it up here, so we'll all know something about it.

    Have fun with it.

    Pictures are nice too.

              Ed
     
    kel krause likes this.
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Ok, yes you can smoke them skinless. I would Brine and a Bacon wrap would not hurt. Unless you need to feed a crowd, I would suggest cutting the Breast from the bone and Grill them to an IT of 140°F. They are best eaten Medium like a steak. The Legs will do well, low and slow until the meat is falling apart, around an IT of 180°F. You can then pull it and add some sauce of your choice. This way you get a couple of fine meals...JJ 
     
  4. kel krause

    kel krause Fire Starter

    Thanks for the info , now can you suggest a brine , ?[​IMG]
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Sure...Been using this one below over 25 years...JJ [​IMG]

    Families Favorite Brine

    1/2C Kosher Salt

    2T Paprika

    2T Gran. Garlic

    2T Gran. Onion

    2T Dry Thyme

    2T Black Pepper

    1C Vinegar (Any)

    1-11/2Gal Cold Water to cover Chix

    1/2C Brown Sugar, Optional

    1T Red Pepper Flake Optional

    Mix well and Soak the Bird over night or up to 24 Hours.

    Remove the Chix, rinse if desired and pat dry with paper towels.

    Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

    This will give a crispier skin when Smokng or Roasting...
     
    Last edited: Jul 7, 2016
  6. kel krause

    kel krause Fire Starter

    Thank You , I will give it a try.. except for the crisping of the skin obviously..
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yeah, I figured you would see the instructions were written for Chicken. That is my Go To poultry brine. It is great on Pheasant, Quail and Wild Turkey...JJ
     
    kel krause likes this.

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