For New Years we did a 6 pund duck. Man this was yummy! Knocked it out in 4 hours at 200 with oak starter and cherry as the top note.
- 2 Tbs marjoram
- 2 Tsp ground six-blend pepper
- 1 Tsp garlic powder
- 1 Tsp ground ginger
- 1 Tsp savory
- 1/2 Tsp ground cloves
Added the rub to the bird at 9:00 this morning, put it in the smoker at 3 in the afternoon. Tyhe rub is rather strong and may appear to over power the taste, but I can assure you that it permiates it all just fine with an even flavor. Because a duck has so much fat that juices out, I decided to stand it upright and place it in a pan. Cooked the giblets too for snackin' on during the smoke. She stayed right at 200 once I got the balance between fuel and dampers adjusted correctly.
I'm not sure which was more fun...cookin or eatin!
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