I've made the Zahav lamb shoulder once before.
https://andrewzimmern.com/recipes/the-zahav-lamb-shoulder/ https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/lamb-recipes/1156385-adapting-zahav-lamb-shoulder-for-smoker
For those unfamiliar, the recipe involves brining, smoking, and then braising a lamb shoulder, and finishing it by reducing the braising liquid with pomegranate molasses into a savory, sticky glaze that's basted and lacquered onto the lamb.
Braised duck legs are relatively straight-forward, but I've never smoked and THEN braised, which would be the order of operations here. At Zahav, I know they smoke the lamb with cherry wood, so that's what I was planning to do here.
My plan is to brine the duck legs, then smoke with cherry at ~225F to 250F for 1.5 to 2 hours. After that, I'll finish braising largely per the Zahav instructions until the duck legs are fall-off-the-bone tender, reduce the braising liquid with the pomegranate molasses, shred the meat into large chunks, combine with the reduction, and finish off with a final broil to lacquer/crisp the meat up before serving.
Any thoughts on my smoking temp and time? Anything to be aware of that I might not be considering? One thing that came to mind is I should probably reduce the amount of salt in the brine vs. the original Zahav recipe since duck legs are much smaller than a large lamb shoulder.
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