Did you run smoke for the full time till IT was hit??
I'm not sure you will get a reply from the original poster, it seems they haven't posted since 2015 :)
However, I do chicken and have done turkey smokes and they cook so quickly (under 4 hours or so) that they basically need smoke the whole time.
I assume that Goose is the same way.
I discovered that whole Turkey can stand up to more smoke than I expected which was a nice discovery because not many people discuss that about Turkey.
What I do for my chicken and my turkey is I double up on the smoke. I use the
AMNPS and I burn 2 rows of pellets at the same time so I get more smoke flavor in the short cooking window. This works like a charm for me!
Additionally, you may want to add/use some stronger wood combos so you can get more smoke flavor if the cook is going to be less than 3 hours. I mix 30-40% Hickory with a mild wood like Apple and do the double burn. I just did some Turkey legs yesterday and they cooked in under 2 hours. I did the 2 row burn with pellets blended in about 50% of Hickory combined with a pellet blend of Alder + Mesquite that I want to use up as soon as possible. The flavor was right on!!! I personally would not go over 50% Hickory on anything that I double burn on.
For Turkey I think a double burn of 100% Pecan would be perfect and I plan to do that on my next whole turkey smoke.
Again, I would treat Goose the same unless someone comes out and says it is delicate, or you find information stating otherwise. Feel free to explore on half a breast and please report back with what you learn for the 2nd half of the breast :)