Set the smoker to 275 with applewood, cook till internal temp is 153 to 155 and then rest for 20 minutes. I’m working on a rub specifically for duck and I’ll share it with ya when it’s complete.
Try making a tomato based Marinara sauce for pasta. Simmer chunks of duck , goose or pheasant meat in it for an hour. It will be moist and the tomato mellows the wild taste out. Enjoy Brothers!
Here's my tip for smoked duck. Hotter for a shorter period of time. Very similar to a whole chicken. 325 is a good number. I'd go maybe 45 minutes and then start checking temp. When its about 10 degrees from down, crank that thing to 450 and when the grates are hot, lay the birds down on the hottest part and try to get the skin really crispy. You want to render that duck fat on the skin, and the hotter temp really benefits that rendering. Another tip, save the glazes until the last 10-15 minutes. Brine and dry as you did, you can even wrap in a brown bag and let them sit in the fridge for a few days to let them dry and age. When you're ready to cook, apply a light coat of oil then add a dry rub. When you glaze before, it makes it almost impossible to get the skin crispy and render the fat without overcooking the inside. Bonus tip, try this on your charcoal grill. Hot coals on one side, birds on the indirect side, and vent on the lid above the birds. Cook indirect until that last 10 degrees then go right over the flames.
You need a brush to glaze works way better n if you have more liquidy runny glaze put tiny bit of corn startch in it and heat it up for 15-30 secobds in microwave will work way better
You should try this soak your ducks in butter milk for 12 hours. Take flour add salt and pepper until it it has a good flavor. Add just a little cayene pepper as well. Small bowl with a couple of eggs wipped like you were going to scramble them. Cut you breasts into 4ths. Roll them in your flower then the eggwash. Put them back in the flower. Then fry them just like venison. When they come off a squirt of lemon on them. If you want a sauce 1 cup of mayo add 1 cup of Worcestershire sauce lemon juice and some old bay seasoning together,And just a pinch of horse radish
hi there the way I cook my duck brest is slice them into fine strips them marrinade them in some chutney in the fridge for a couple of days then flash fry in a bit butter then have it in a sandwitch or as its cooking add a carton of single cream and stir now you have it in a sauce to have with rice or pasta try and enjoy
What you should have done with that glaze is place it all in a sauce pan with some cream cheese and HEAT it slow, don't cook it, u till it thickens up real nice. Smoke the duck without it on untill the fat in the skin starts to melt and then brush it on and it will glaze to the meat really well.
Hey Josh how do you make your brine? Because when I brined my duck they ended up super salty. Was just wondering if you would be willing to tell us what your brine recipe is.
Pot roast them (The whole duck). Poke holes in the breast and stuff slivers of cajun seasoned garlic and bell pepper then season each duck with any cajun seasoning (Slap your mamma is best) Season them inside and out. Very lighly dust with flour and brown on all sides till golden. De-glaze with a sauternes wine (about a cup) add a can of beef broth and maybe a little water for a gravy then pot roast breast side down in a dutch oven covered at 350 degrees for about 2 hours or until tender. Serve over rice. Trust me!
Use a digital meat thermometer Cook it to 130° let rest for 5 minutes with a tin foil bath...you need to dry age your ducks....even the best quality ducks can be ruined by over cooking them. Read that hank shaw book... you'll learn so much from him on how to handle, prepare and cook duck.
how to smoke a duck lead him just right and use a 3 1/2 inch shell LOL!! one year later didn"t you say internal temp should be 135" and those got to 150 " anyway love your channel keep it up love the cooking stuff and all the different hunts
Did ya leave some brew in them cans???? I do, really keeps things moist!!! Probably too long on the grill. I rarely cook for more than an hour to hour and a half!!! Also, I taste test at about 50 minutes.
I have a thermometer on mine. Get it to 200, For three birds like that just under and hour and a half, with checking starting at one hour. I cut into the breast and look for the meat to be turning a mid-rare. then usually another 15 minutes or so!!! But I like webfoots on the rare side anyway!! Plus, leaving some brew in the can, 1/4 full. Hope this helps. But like you, I prefer poppers!!! @@OutdoorLimits
I would set the temp around 400 try to cook the bird faster so the meat isn’t as chewy. Set a timer for 1hr checking the bird temp for around 165. Also be mindful of the beer you put in the bird. I’d try reds apple 👍🏼
Not to be a stick in the mud, but ‘beer can’ anything is a myth. It may add flavor but it does not add moisture. To give off moisture, the beer can contents need to be close to boiling temperature which is 212 fahrenheit. Duck is done at 125-140 depending on preference, chicken at 165 for white meat and 175 for dark. The best way to add moisture and flavor to any meat is brining. EDIT: 7:15 yep, ya over cooked it. And it tasted like shit. Brine those birds in a gallon of water with 1 cup of salt and 2 cups of sugar for 24 hours. Then roast em like you did, but pull em off at 120 degrees internal. If ya wanna put a glaze on it, do it around 105 internal. The key is letting it rest. That allows the meat to stop cooking and reabsorb its juices. You wanna let a whole duck rest for minimum 20 mins. And crank up the heat. 225 is what you use for pork shoulder. 350-450 is what you want. Crisps up the skin, which is terrific.
Tired of seeing these "Impeach donald trump" ads on your videos. If you get a choice, you should look over the ads they put on your videos and block the shit ones like that.
I love your honest opinions on your own cooks
Set the smoker to 275 with applewood, cook till internal temp is 153 to 155 and then rest for 20 minutes. I’m working on a rub specifically for duck and I’ll share it with ya when it’s complete.
Sounds great!
I mean, if you're passing out a duck rub recipe.... send it my way too!
Please put "ducks are mostly duck meat" on a shirt or a sweatshirt LOL I would buy that in a second 😂
Dude!! Like the fact you're real on your videos🙌🙌🙌
Definitely want to see some plucking and processing! Keep the shooting videos coming, you should get a shot cam! Congrats on the band!
Yes on showing the plucking!
Way to keep it real , and honest !!
Sometimes you win, sometimes you lose
Love all the cooking videos, I've used some of the recipes you have made and I've loved all the outcomes!
Glad to hear!
I think your the only one that does cooking videos... Weve done a few and they were amazing so keep it up great job and good luck
Good to hear!
Try making a tomato based Marinara sauce for pasta. Simmer chunks of duck , goose or pheasant meat in it for an hour. It will be moist and the tomato mellows the wild taste out. Enjoy Brothers!
Hell yea! I'm doing it this weekend!
I was expecting them to be spot on! Worth the try brother
Great video buddy! Those ducks look professionally plucked 👍🏻
Please show us the cleaning process.
Here's my tip for smoked duck. Hotter for a shorter period of time. Very similar to a whole chicken. 325 is a good number. I'd go maybe 45 minutes and then start checking temp. When its about 10 degrees from down, crank that thing to 450 and when the grates are hot, lay the birds down on the hottest part and try to get the skin really crispy.
You want to render that duck fat on the skin, and the hotter temp really benefits that rendering.
Another tip, save the glazes until the last 10-15 minutes. Brine and dry as you did, you can even wrap in a brown bag and let them sit in the fridge for a few days to let them dry and age. When you're ready to cook, apply a light coat of oil then add a dry rub. When you glaze before, it makes it almost impossible to get the skin crispy and render the fat without overcooking the inside.
Bonus tip, try this on your charcoal grill. Hot coals on one side, birds on the indirect side, and vent on the lid above the birds. Cook indirect until that last 10 degrees then go right over the flames.
Definitely do the whole duck cleaning video. No one really has one. Lol.
Liking the cooking videos! Please show us how to pluck ducks
You need a brush to glaze works way better n if you have more liquidy runny glaze put tiny bit of corn startch in it and heat it up for 15-30 secobds in microwave will work way better
Yes on the pluckin vid!
best way to cook is drunk boys hats off to you
You should try this soak your ducks in butter milk for 12 hours. Take flour add salt and pepper until it it has a good flavor. Add just a little cayene pepper as well. Small bowl with a couple of eggs wipped like you were going to scramble them. Cut you breasts into 4ths. Roll them in your flower then the eggwash. Put them back in the flower. Then fry them just like venison. When they come off a squirt of lemon on them. If you want a sauce 1 cup of mayo add 1 cup of Worcestershire sauce lemon juice and some old bay seasoning together,And just a pinch of horse radish
hi there the way I cook my duck brest is slice them into fine strips them marrinade them in some chutney in the fridge for a couple of days then flash fry in a bit butter then have it in a sandwitch or as its cooking add a carton of single cream and stir now you have it in a sauce to have with rice or pasta try and enjoy
You should do a Peking duck recipe if you're gonna go through the process of plucking and drying
I use that rub on my wild Turkeys I put it on thick and it makes it very good
Cool to see both the success and not so much
Nice way to cook em
Yes on the clean/plucking vid! Also, when will those aprons be available?!
You should try out duck curry....over white rice....GAME OVER....
I cant do curry.. Thats one of the only foods I wont eat
I want to try deep frying a whole duck or goose. Deep fried turkey is good so waterfowl should be too.
No lies. “Ducks are mostly duck meat” 🦆
A plucking video would be cool
The best duck I ever cooked was fried in butter, over an open fire. With cowboy coffee to wash it down.
Your drunker than cooter brown...lmao
Hahaha!
Ooooooo you gots beer
Yes show a video of plucking duck
Bro you need a brush to do that basting 😂
Looks pretty good. I've never seen ground jalapeno either..
What you should have done with that glaze is place it all in a sauce pan with some cream cheese and HEAT it slow, don't cook it, u till it thickens up real nice. Smoke the duck without it on untill the fat in the skin starts to melt and then brush it on and it will glaze to the meat really well.
Hey outdoor limits nice cooking maj frent
Yes yes maj frent
What type of wood pellets did you use?
Hey try seperating tge skin from the meat and packing it full of butter and seasoning underneath the skin... Very good!!
Thats a great idea!
@@OutdoorLimits Use your fingers not a knife. You will puncture the skin and u dont want that
Hey Josh how do you make your brine? Because when I brined my duck they ended up super salty. Was just wondering if you would be willing to tell us what your brine recipe is.
What kind of shells do U shoot
Pot roast them (The whole duck). Poke holes in the breast and stuff slivers of cajun seasoned garlic and bell pepper then season each duck with any cajun seasoning (Slap your mamma is best) Season them inside and out. Very lighly dust with flour and brown on all sides till golden. De-glaze with a sauternes wine (about a cup) add a can of beef broth and maybe a little water for a gravy then pot roast breast side down in a dutch oven covered at 350 degrees for about 2 hours or until tender. Serve over rice. Trust me!
can you do a video of how to pluck ducks and clean them.
You should try the Tony chachere injector butter
What’s your top 2 ways of cooking ducks?
Yo, do a video on why you switched to dux
None of my friends are gonna believe me when i try to convince them that duck is mostly duck meat
It's going to be hard, but I bet you can do it!
Use a digital meat thermometer Cook it to 130° let rest for 5 minutes with a tin foil bath...you need to dry age your ducks....even the best quality ducks can be ruined by over cooking them. Read that hank shaw book... you'll learn so much from him on how to handle, prepare and cook duck.
Add barbecue in the beer can mixed with the beer, and don’t smoke it, cook it on a grill
I shoot drylock 3 inch Winchester #4 shot
My mistake when first smoking duck was using to much smoke. So if you used a lot try toning it down on the smoke
how to smoke a duck lead him just right and use a 3 1/2 inch shell LOL!! one year later didn"t you say internal temp should be 135" and those got to 150 " anyway love your channel keep it up love the cooking stuff and all the different hunts
At 654 he sounds like he is drunk, lol
Show us how to pluck it . New hunter here have my first trip Sunday 12/2/18
Juicy&smoking hot Josh! But , can you please tell the brine-solution to use for the 24h time you mentioned?
Its all about the rub, invest in some better rubs
Did ya leave some brew in them cans???? I do, really keeps things moist!!! Probably too long on the grill. I rarely cook for more than an hour to hour and a half!!! Also, I taste test at about 50 minutes.
What temp do you set the grill? How long do you cook? What temp do you cook the birds to?
I have a thermometer on mine. Get it to 200, For three birds like that just under and hour and a half, with checking starting at one hour. I cut into the breast and look for the meat to be turning a mid-rare. then usually another 15 minutes or so!!! But I like webfoots on the rare side anyway!! Plus, leaving some brew in the can, 1/4 full. Hope this helps. But like you, I prefer poppers!!!
@@OutdoorLimits
I would set the temp around 400 try to cook the bird faster so the meat isn’t as chewy. Set a timer for 1hr checking the bird temp for around 165. Also be mindful of the beer you put in the bird. I’d try reds apple 👍🏼
@@Aaron-zr3mj 165 is way too high
Show how to clean whole duck
Me and my pops didn’t watch your vid all the way through, and already copied you’re steps, well fuckin good luck to us
Beer butt duck
Ducks are mostly duck meat..... Thanks for that tip bud... haha
Any time!
Not to be a stick in the mud, but ‘beer can’ anything is a myth. It may add flavor but it does not add moisture. To give off moisture, the beer can contents need to be close to boiling temperature which is 212 fahrenheit. Duck is done at 125-140 depending on preference, chicken at 165 for white meat and 175 for dark. The best way to add moisture and flavor to any meat is brining.
EDIT: 7:15 yep, ya over cooked it. And it tasted like shit.
Brine those birds in a gallon of water with 1 cup of salt and 2 cups of sugar for 24 hours. Then roast em like you did, but pull em off at 120 degrees internal. If ya wanna put a glaze on it, do it around 105 internal. The key is letting it rest. That allows the meat to stop cooking and reabsorb its juices. You wanna let a whole duck rest for minimum 20 mins. And crank up the heat. 225 is what you use for pork shoulder. 350-450 is what you want. Crisps up the skin, which is terrific.
Traeger is a grill not smoker.
Tired of seeing these "Impeach donald trump" ads on your videos. If you get a choice, you should look over the ads they put on your videos and block the shit ones like that.