Prepare ducks:

With a serrated knife, or small saw, split plucked ducks down backbone.

Open up ducks and flatten.

Using a stiff brush, scrub the insides, and then rinse clean.

Brine:

Mix ingredients with 1 qt of water and bring to a boil

Simmer for 15 minutes.

Strain, and then cool brine in fridge.

Mix brine with remaining 3 qts of water.

Soak ducks covered in brine for 3 days.

Remove from brine and rinse in cold water.

While warming up smoker, keep ducks at room temp for 1 hour, and then pat dry.

Smoke:

Place ducks on smoker racks, skin up.

120°F - 3 hrs, no smoke, vent 100% open.

140°F - 5 hrs, cherry or apple smoke, vent 50% open.

160°F - vent 25% open, until breast temp is 150°F.