Was a busy Thanksgiving - in addition to cooking for my family, I cooked 11 other birds for families in need ... needless to say - there was a short period of OMG!
Anyways for the Family I did 1 smoked turkey, 1 smoked spiral cut ham, 1 smoked duck, and 2 smoked pecan pies! All turned out awesome.
One of several birds getting their brine on.
For duck, you should know prep was way different than Chicken or Turkey - this is it hang drying after pouring hot boiling water over it for 15 minutes. Air dried for 20 minutes, then went in a marinate over night. Then out of the marinade, rinsed the skin, then back in the fridge for about 4 hours to air dry the skin.
Pulled out of 16 hours of brining to air dry in the fridge
Peeps turned me on to smoked pecan pie! SO FREAKING GOOD!
90 minutes on the pit
After brining, fridge air drying, rubbed down with EVOO before going on the pit
Cajun style bird done at the request of some friends ... they wanted it crisp (smoked at 350 and then finished at 425)
Our Turkey - brined - rinsed - fridge dried - smoked
Our Turkey - brined - rinsed - fridge dried - smoked
Duck was a heck of a learning curve - had to cook it on a separate pit because of temps.
Smoked 2 hours ... glaze smoked for another 45
Food is on! Damn we were full!
