Canada Goose breast

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Meat Mopper
Original poster
★ Lifetime Premier ★
Jan 16, 2010
Split between Michigan and Texas
So yesterday was opening day for goose here in Michigan. A friend called and said he’s bringing over some goose breast for me to smoke this weekend. Having never done a goose breast I started searching. It seems they are either done medium (140ish) or well (170 internal).
I was going to do them like pastrami but my friend says he’s not a fan so I’m thinking to use this brine for 24 hours.
  • 6 cups of water
  • ½ cup honey
  • 1 cups brown sugar
  • 1 cups kosher salt
  • 2 tbsp. black pepper
  • 2 cups of brewed coffee
And stick with medium rare In the offset with oak and apple wood. I’m also thinking of adding some pink salt (#1) to the brine for a little “cured“ flavor. Am I on the right path?


Smoking Guru
OTBS Member
SMF Premier Member
Aug 24, 2014
Great North Woods, NH
CPS, I agree with SJ about the salt quantity but the other ingredients sound good. Never smoked a goose breast but turkey breast recipes would be similar !


Epic Pitmaster
OTBS Member
★ Lifetime Premier ★
Dec 14, 2013
OFallon Mo.
I always base poultry brines on Pop's formula .
1 gallon water
1/2 cup kosher salt
1/2 cup brown sugar
1/2 cup white sugar
1 TBLS cure #1 .
Inject and soak over night . ( or longer if you like )

I add 1/2 to 1 tsp lemon extract for chicken .

If you're adding stuff that doesn't readily dissolve , you might not get much pick up in the meat . I have soaked or stepped things like fennel seeds , Black pepper corns , then add that liquid to the bucket . Still doesn't add a lot .
That's why I use the extracts . I have lemon , anise , maple and a few others .
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Smoking Guru
OTBS Member
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Sep 29, 2018
North Dakota
Will be watching as we are always looking for additional ways to do geese. It's just been jerky lately.


Master of the Pit
SMF Premier Member
★ Lifetime Premier ★
May 13, 2013
Little Elm, TX
Sounds good, but as stated you salt to water ratio is off. If not using cure, I go with 1 cup Kosher Salt to 1 Gallon of water.
The rest of your recipe sounds good.

- Jason