Steps

• 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.