Smoked Duck

Smoked Duck

Smoked Duck


  • 8 pounds Duck (Can be substituted for chicken or turkey)
  • 1 ¼ gallon Water
  • 8 ounces TSM Poultry Brine
  • 4 ounces TSM Insta Cure #1
  • 1 cup Unsalted Cajun Seasoning


  • 1

    Fill food-grade container with 1 ¼ Gallons of ice cold water.

  • 2

    Add all dry ingredients to water – stir until mixed thoroughly.

  • 3

    Rinse duck / poultry, trim excess fat and remove wings, neck, and body cavity (If any), Optional: using a pricker or bladed tenderizer, pierce duck skin multiple time. This allows the poultry to breathe.

  • 4

    Place Duck / Poultry unto brine – weigh down duck with a heavy plate to submerge. Add more water if needed to completely submerge. Refrigerate 2-4 days.

  • 5

    Remove duck from brine. Truss and hang for 1-2 hours at room temp, allowing surface to become tacky.

  • 6

    Now, smoke it! Place in a smoker at 130 F for 1 hour and 30 minutes before introducing heavy
    smoke. Gradually increase temp to 175 F by increasing temperature about 15 F per hour. Hold
    temperature until duck reaches 165 F in center of breast.

  • 7

    Remove duck from smoker and let bloom (hang at room temperature) for an hour. Then, rinse under cold water, pat dry, and refrigerate overnight.