Smoked Bluewing Teal Duck


Brine
1/2 Cup Salt
1/2 Cup Brown Sugar
1 T Allspice
4 Bay Leaves
A few Thyme Sprigs
Some Black Peppercorns

“Add all to a large pot and fill 3/4 full with cold water and bring to a boil.

Remove from heat and let cool completely.
Pour cold brine into a container with the Teal duck and
refrigerate for 24 hours.

After being in the brine for 24 hours rinse off birds and pat dry.

Spray the birds with cooking spray (like Pam) and season with a base rub of sal,t pepper and garlic.

Then hit them with a top coat of your favorite bbq rub all over the Teal.

I can’t tell you how pleased I have been with the SmokinTex 1400 electric smoker. This thing has preformed for me every time.

Anyway smoke these little guys at 250°F with pecan wood.

Every so often spray the birds down with cooking spray. This will help give them color, and crisp the skin.

I glazed my birds at an internal temp of 145°F with spicy bbq sauce and let them smoke for an additional 10 min to set the glaze.

Depending of how rare you like your birds you can cook to and internal temp of anywhere between 145°F-160°F.

Rest the meat for 10-15 mins and enjoy.”

From Tom Schroers

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