Had the family over for a late Thanksgiving dinner. Earlier in the season my buddy and I had shot a bunch of geese and I came up with this idea for some smoked goose. I cut up a bunch of breast meat into small bite size cubes being careful to trim off all the undesriable stuff.
Marinaed the goose for 3 days in 1 cup A1, one cup whiskey, and 3/4 cup brown sugar. After marinating I wrapped the chunks in......what else.....Bacon!
On the smoker they go! Also had two hams going already.
Smoked them for about 2 hours at 235 or so. Was shooting for internal of 160 but overe shot and they went to 170. They were still absolutely delish! Even the "really I don't like goose" people loved them! Next time I would be more careful about going too long, they were a little dry but not bad.
Thanks for looking!