Prepare your duck by piercing the skin of the bird with the sharp end of a skewer or a very sharp chef’s knife. Only pierce into the skin and not the meat.

Season the duck with Kosher salt and black pepper. Work it all over the skin, including the underside of the bird. Transfer to your refrigerator and leave overnight, or for at least 8 hours.

Heat up your smoker. If you are using a charcoal grill, set it up for indirect grilling. Aim for a cooking temperature of 225°F.

Once your smoker or charcoal grill is at 225°F, transfer the duck to the grates. Place it breast side down so that the fat can render and enhance the flavor in the other parts of the bird. Close the chamber door and smoke for 3-4 hours.

While the duck smokes, prepare the baste by combining the ingredients in a small bowl. Apply the baste to the duck after it has been cooking for 2 hours, and then again an hour later. Use either a basting brush or just trickle it on with a tablespoon.

Remove duck from smoker once its internal temperature has reached 165°F. Move it to a serving platter or chopping board, and rest for 10-15 minutes. Carve by removing the breast portions, followed by the legs and thighs.