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New smoker in Big Sky Country!

post #1 of 5
Thread Starter 
Hi all,
I just wanted to introduce myself. I am new to smoking meats but I have always had an interest in the science behind making great meats. I am an avid waterfowl hunter, fly fisherman and I am gaining interest in deer (maybe elk in a few years).
I spent 8 years in the USMC as an amtrack'er. After that I went to college and obtained a BS in Environmental Management and Policy. I am currently a GIS Specialist for an environmental remediation company. I have an awesome wife of +11 years and my best buddy is my 9yo son.
I hope to learn a bunch and create some great dishes using smoked wild game.
I am currently using a Char Griller coal fired with the smoker box attachment.
post #2 of 5

:welcome1:

 

to SMF!

 

Glad to have you aboard!

 

Al

post #3 of 5
Thread Starter 
Thanks! I just found a good looking recipe for smoked goose!
I might give it a try this weekend
post #4 of 5
Quote:
Originally Posted by sloth1833 View Post

Thanks! I just found a good looking recipe for smoked goose!
I might give it a try this weekend

Welcome to SMF!
I'm interested to hear how you make out with that smoked goose.
post #5 of 5
Thread Starter 
So here is how it went...
I started by thawing a pair of wild goose breast (cleaning out the freezer for this coming season) for two days in the fridge. I took the breasts, skin/fat on, and submerged them in a brine over night (brine ingredients below). After soaking for +12 hours I let them dry in the fridge after patting them dry.
While drying I mixed up some spices and ground them in the mortar and pestle to release more flavor (list below). I placed a thorough coat of the spice mix as a dry rub.
When the meat was almost room temp, I started the smoker. I got it up to 200F and added apple wood pellets to my smoke box and placed near the edge of my lump coals. When it started smoking good, TBS, I placed the meat in, skin side up, and just let it sit. I would check the temps about every 20-25 min keeping it between 170F and 180F. After 1.75 hours I placed the meat on the grill where the heat comes in from the smoker attachment and seared the skin for about 2-3 min. I pulled the meat off and placed it in the fridge to cool. I want to use it like roast beef for sandwiches.
I am very pleased with the results. It is a little over done but still extremely palatable. I would probably leave it on for the same amount of time just lower the temp 10-20 degrees. I will be eating good in the office this week!

Brine Mix.
1/2 gallon of water
3/4 cup kosher salt
1 cup sugar
1/2 a lemon worth of zest

Dry Rub.
I did not measure I just mixed to what smelt good.
Raw sugar, sea salt, tomato power, dried garlic flakes, paprika, 1/2 an orange zest, dried onion flakes, and lemon pepper.
Like I said I forgot to measure anything I just dump it into the mortor and pestle and ground it in until it smelled good.

My son said that he wants a sandwich for his school lunch too... That's good enough for me!
Edited by sloth1833 - 9/11/16 at 10:31pm
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