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Gooseneck advice?

post #1 of 9
Thread Starter 

Hey guys been lurking here forever and wish I had had more imput on the site!  Anyway this weekend I have 3 30# goosenecks to cook and was looking for some advice on time/internal temp/cooking temp!  Anything you guys have to say will be greatly appreciated!

post #2 of 9

Good Luck!!

 

 

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!


Craig


http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer
http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-poultry
http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html

 


Hey I just saw this!!http://uktv.co.uk/food/recipe/aid/641075   goose necks with pork!!

post #3 of 9
post #4 of 9

The 'gooseneck' is the bottom, eye and rump roast section of the round (basically everything except the top round).:

 

gooseneck round.jpg

 

Are you planning on pulling them or roasting and slicing them?  Just like a brisket if you're going to pull them, go up to 205°; if you want to roast and slice, go to as low as 135°.   There is not the same connective tissue on the hind leg as there is on the forequarter and it might be drier, so marinating first may be in order.

post #5 of 9

 

welcome1.gif   Glad to have you with us!

post #6 of 9
Thread Starter 

Thanks everyone!

 

Pops, I think Im going to slice although I would like to see how they would turn out pulled.  I was also thinking about cutting the roast in half.  What temp would you recommend for slicing?  135-140, cooked at 350?

post #7 of 9

Thanks Pops!  I was thinking clams until he said 30#??

 

Good luck and good smoking.

post #8 of 9

I was thinking that was a real big goose to have a neck that big. th_dunno-1[1].gif

post #9 of 9
Quote:
Originally Posted by GrabboBBQ View Post

Thanks everyone!

 

Pops, I think Im going to slice although I would like to see how they would turn out pulled.  I was also thinking about cutting the roast in half.  What temp would you recommend for slicing?  135-140, cooked at 350?



Yes, in that range depending on how rare you like it; you can do them at 250° or so for a little more tenderness instead of 350°.  Cutting the roasts in half would allow another surface area for rub, etc. too, and give more variance for greater variety (more well done on the ends, rarer in the middles).  Do the goosenecks have the heel of the rounds removed from the bottom rounds?    You could cook those separately and pull them.

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