Goose Breast with some Q View

Discussion in 'Poultry' started by mfreel, Feb 8, 2014.

  1. mfreel

    mfreel Smoking Fanatic

    My last try was a whole goose, which turned out great!

    This is my first try at just the breast meat.  

    Brined for 2 days using the maple cure from my local guy.  Again, slightly diluted.  Mixed for 1.25 gallons.  No additional spices.

    Smoked right at 3 hrs at 225 to an IT of 165.

    This batch turned out more dry, but still pretty darn good.  I plan on doing some more of these.

    Out of the cure.


    Out of the smoker.  3 hrs at 225 to an IT of 165


    Sliced


    Sliced up close

     
  2. noshrimp

    noshrimp Smoke Blower

    Nice pics, mfreel. Those slices look awesome. Good job and thanks for sharing.

    Noshrimp
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice looking breasts!
     
  4. crazyq

    crazyq Meat Mopper

    Looking good from here.
     
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for posting this. I love seeing more great ideas on this forum.

    Disco
     
  6. smokeymagoo

    smokeymagoo Smoke Blower

    Wow, looks real good. Never had goose but have always wanted to try it.
     
  7. Wow, those look 100x better than anything I have ever done with a goose breast.  Definitely going to give something similar a try.
     
  8. Those look just beautiful!!!!!!!!!!! Nice to see! Cheers! - Leah
     
  9. mfreel

    mfreel Smoking Fanatic

    The still ended up dry.  Don't know how to fix that.  Definitely don't want to take these past 165.
     
  10. vaquero01

    vaquero01 Smoke Blower

    another way i have done these in the smoker is to take the breast and using my filet knife going across the breast, slice it into a 1/2 inch thick cutlet, then fill it with cheeses, mushrooms, leeks, pine nuts, and sun dried tomatoes. roll it up and bind it with twine, and pop it into the smoker. usually I try to stay a little closer to the 160 range on the i.t. Goose is darn difficult to keep moist. I also have smoked them, run them through the grinder, added cream cheese and chives and used the mixture as the stuffing for abt's.
     

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