Christmas wild goose

Discussion in 'Poultry' started by smokin hot guy, Dec 26, 2015.


  1. Tried this yesterday and it turned out fantastic. First I brind it for 24 hours in kosher salt and brown sugar. I lightly coated it with salt and pepper and put the bacon over the top to try to help to keep in most of the moisture I put in a whole orange cut into quarters into the cavity and smoke for 5 hours at 250 degrees and used Apple wood and I was very amazed at how tender the bird was and the flavor was sweeter than i expected.I would definitely do this again but maybe inject with butter next time
     
    Last edited: Dec 27, 2015

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