Originally Posted by cbuck1
I love duck and yours looks fantastic. I'm doing my best not to drool on my keyboard.
I'm surprised the skin was crisp in places, though. When I smoke poultry, the skin gets leathery and virtually inedible. Am I doing something wrong? Maybe it's because I usually put a mustard-based paste on it.
How much did it weigh, how long did it take to smoke and at what temp?
what temperature do you cook your birds at? usually rubbery skin is from too low a pit temp.
Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTG (DZ)...SJG (AD)