Memorial Day weekend BBQ!!! help with one item

So my wife made the mistake of telling me she wanted to make sure there were leftovers With only 8 people and two small children... I think there will be extra.

I usually shop for my meat somewhere else, so I had to make a few compromises....

4 boneless pork shoulders (No bone in at Costco)
2 racks of St Lewis spare ribs (No regular spare ribs at Costco yesterday :-( )
2 Chickens
2 fattys (one I know I'll stuff with stuffed jalapenos, the other I'm thinking naked)
Last, because I'd be bored if I wasn't trying to learn something new, a duck


So it's that last one, the duck, that I'm hoping to get some suggestions on. Any thoughts? From reading a bit on the forum, I brined it last night just like I did the chickens and I plan to puncture the skin to let the fat drain better, but anything else I should try? Should I assume the same 4 hours I do with chickens?

So, I decided to go with the following rub I found online. Fingers crossed.

1/4 cup (60 ml) dark brown sugar (packed). We prefer “turbinado sugar” for ease of use, but either one works fine.
1/4 cup (60 ml) sweet paprika (Hungarian, if you can get it)
3 tbsp. (45 ml) kosher salt
1 tbsp. (15 ml) ground pepper (fresh peppercorns recently ground if possible)
1 tbsp. (15 ml) garlic powder or 2 tbsp. (30 ml) granulated (not garlic salt)
1 tbsp. (15 ml) onion powder
1 tbsp. (15 ml) chili powder (no, it will not be “hot”)
1 tbsp. (15 ml) cayenne powder

Something other than the standard drip pan?

Three things.
1. BBQ turned out awesome!
2. I realized after the duck was on the smoker that I forgot the Paprika in the rub.
3. Duck is AMAZING smoked!!!