dono
New member
For Thanksgiving I wanted to serve smoked Duck Breast as part of the meal so I did a small test run with BBQD Apple. I used two breast with a simple treatment of salt and pepper. I smoked them at 225F with a probe set at 160F. I noticed a stall at 146F IT for ~30 minutes where the skin (fat) was starting to melt. The total time to reach 160F was 2.25hr. The smoke flavor was good maybe a little strong for weaklings. I think next time I might use a pit temp closer to 250F or 275F? The meat was very moist and tender. See attachments and welcome feedback.
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