Whole Duck

Preheat your smoker to 275°F using Cherry or Maple wood.

Remove the duck from its packaging, clear out the cavity, and trim away any excessive loose fat around the openings.

Using a sharp knife, score the breast skin in a cross-hatch/diamond pattern, cutting only through the fat layer without piercing the meat underneath to help it render out fully.

Pat the duck completely dry with paper towels inside and out, then apply the rub generously over the entire exterior and throughout the inside of the cavity.

Place the whole duck directly on the smoker grate.

Smoke until the internal temperature of the thickest part of the meat reaches 165°F.

Remove the duck from the smoker and let it rest on the cutting board for 15 to 20 minutes before carving.