I'm hanging a whole duck on my Pit Barrel today and it will be a first for me, as far as cooking duck goes. I've hung yard birds butt up and breast up, but what is the consensus on the best orientation for the bird? I think I lean toward butt up. I know through my own experience that the barrel is much hotter near the top, so it would seem to make sense to hang the bird breast down to get the darker meat in the thighs to be ready when the breasts are done. Also, I understand that there is a lot of fat in the skin, so I will prick the skin, but will hanging breast down create too much flame when it starts to render or put the center coals out? I've seen the official Pit Barrel recipe(s) and it looks like he hangs them breast up. I dry brined the bird and will probably put a simple five spice rub on it. Any tips would be greatly appreciated. Thanks!
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Is it domestic or wild game? -
While I donβt have a PBC, Iβm following out of curiosity.Comment
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Here we go. Dry brined, stuffed the cavity with onions, and some 5 Spice all over. The barrel is running around 375 and I threw a few chunks of apricot in there. I decided to truss it up to make it a little easier to handle. Looking forward to dinner.
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The duck came off in just under 3 hours. The barrel started around 390 and settled in at around 350. Most points probed 165-180 degrees when I took it off. The spot directly below the bird was effectively out when I pulled it, so a lot of fat rendered out of the skin (the barrel smoked hard for two hours). I served it with some rice and green beans, and a little Backman's Spicy Sesame dipping sauce. It was a hit with the family. I found the breast a little dry, but acceptable. I'll do this again soon. Nice alternative to yard bird.
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Looks great! I did one awhile back let me look...
go to post 472 on link below
Show Us What You're Cooking! (SUWYC) - Volume 40, Winter 2025/2026 - Pitmaster ClubβLast edited by HawkerXP; August 17, 2026, 06:36 AM.Comment
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Ya, that's the same duck I cooked. I actually commented on your post, so I guess it planted a seed for my future endeavor. Do you recall temps when you pulled it off? I think I left mine on a little too long, but when everything else was probing165, the area behind in the thighs was still 150 degrees. I'm definitely going to cook this again, soon. I might flip it next time, breast up, see how it cooks.
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