Had a go at Shayne's Chinese Roast Duck…..brined for 24 hrs as per the recipe….then spent 7 hrs in the fridge drying….put it in the GMG pellet smoker over a water bath for an hour or so @100c….then cranked it up to 180c until 165f internal temp….yum yum!
That looks superb Mark, thans for going with my recipe.
The chicken came out a treat. Sorry forgot to take a photo......could take a photo of the carcass!
Can not believe how juicy the bird was. So I will be repeating this on Christmas Day for those in the family that don't eat seafood.
Thanks Shayne for the brine recipe.
Fleetz, I haven’t tried this with chicken but thanks for confirming it works with white meat.
Well here is the latest that turned out cracker,,,,, but it did something different…………………
Brine in the gut before the hang.
Those that buy ducks hanging from Chinese BBq shops will be familiar with the handle from when pulled from the hooks.
Once pulled from the hang, a metal skewer is pulled from the vent area of the duck to release the brine within (this step totally forgot about).
Sooo, my latest was filled with brine, stitched at the vent area with a Bamboo skewer and hung to dry.
Here I have the duck weighted down in the brine
Ready to be filled and stiched
And on the hang (I was supprised my plumbing work on the back end was top notch, and no inserted brine was lost)
]I gave her about 6 hours at room temp (the day was kinda warmish) before the honey rub down
And after the cook, the vent area is still fully sealed, containing the brine.
It is fair to say that a duck done this way will beat (just my opinion in flavour) any Chinese bbq Duck
This was ohhhhhhh so tasty.