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.
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