Had a friend of my wife ask if I would smoke a goose breast for her. Turned out it was a whole Canadian goose, around 5 or 6 lbs. I did it like a turkey. Brined it for 48 hours. I went a little longer and diluted the brine just a bit due to timing issues. I was too busy to do it within 24 hours.
Preheat the smoker to 225.
Let the goose sit out for about 30 minutes. Dried it off inside and out with paper towels.
Used Pitmaster Choice from Todd at AMAZEN.
After 5 hours, took it out at 165. Smoke quit at 4 hours - didn't add enough to the AMNPS.
This thing is FANTASTIC!!!!! I'd definitely do some more if given the opportunity! (I tried a piece of the breast and "sampled" the legs, wings and thighs). She only wanted the breast meat.
Just out of the brine.
Used some Pitmaster Choice from Todd at AMAZEN
Out of the smoker at 165 - I pinned a tear in the breast with toothpicks.
Sliced - might be hard to see, but it's got a good smoke ring.