Hello I was wanting to smoke up a christmas goose for the family this year and I have a couple questions;
I plan on stuffing with oranges and a red onion, but still want a good southern taste, what would i do to achieve this?(rubs/marinades?
What temp should the bird be at
Good brine for this? or brine at all?
and what woods (i usually use a pecan/mesquite mix but thought about pecan/apple)
and any tips on preparation to help render fat and get a crisp skin?