- (3 tablespoons) Salt
- 1 - 5lb Whole Grimaud
- (1/4 cup) Olive oil
- (2 tablespoons) Fresh Ground Black Pepper
- )If using a smoker, get smoker going. And ready for the bird.if electric, make sure to fill pellet hopper with whichever variety you like best. I personally like to use cherry for a duck
2.)Thaw bird completely out
3.)Remove Neck, Heart n Liver from Cavity. Rinse the outside of bird and the cavity out with cold water. Apply
4.)Rub down birds exterior with a salt, olive oil and pepper mix. Make sure to touch up any areas of meat that might be showing in neck region. Now take a knife and cross score the skin on the breast. Make sure you don’t penetrate into the breast meat. This will allow the fat of the skin to break down throughout the smoking and cooking process.
5.) Set bird in smoker breast side down and let it go for 3 hours. If you have a traeger or other pellet style grill. Make sure to probe the duck so that you can read the internal temperature throughout the process.
6.) once your 3 hours is up. Crank the temp up to 375, top off the hopper again. During this time you’ll want to flip the bird to its back side around minute 20. After 45 minutes of cooking at 375, remove the bird and set it on a wood cutting board to cool down before cutting into.
7.) we pair the bird with some corn on the cob along with whole Sweet Potatoes that are cooked on the grill.