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Goose Breast with some Q View

mfreel

Smoking Fanatic
488
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Joined Sep 4, 2013
My last try was a whole goose, which turned out great!

This is my first try at just the breast meat.  

Brined for 2 days using the maple cure from my local guy.  Again, slightly diluted.  Mixed for 1.25 gallons.  No additional spices.

Smoked right at 3 hrs at 225 to an IT of 165.

This batch turned out more dry, but still pretty darn good.  I plan on doing some more of these.

Out of the cure.


Out of the smoker.  3 hrs at 225 to an IT of 165


Sliced


Sliced up close

 

noshrimp

Smoke Blower
88
14
Joined Sep 22, 2012
Nice pics, mfreel. Those slices look awesome. Good job and thanks for sharing.

Noshrimp
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
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Joined Oct 31, 2012
Thanks for posting this. I love seeing more great ideas on this forum.

Disco
 

bjake2001

Newbie
19
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Joined Jan 29, 2014
Wow, those look 100x better than anything I have ever done with a goose breast.  Definitely going to give something similar a try.
 

mfreel

Smoking Fanatic
488
52
Joined Sep 4, 2013
The still ended up dry.  Don't know how to fix that.  Definitely don't want to take these past 165.
 

vaquero01

Smoke Blower
110
15
Joined Jan 6, 2013
another way i have done these in the smoker is to take the breast and using my filet knife going across the breast, slice it into a 1/2 inch thick cutlet, then fill it with cheeses, mushrooms, leeks, pine nuts, and sun dried tomatoes. roll it up and bind it with twine, and pop it into the smoker. usually I try to stay a little closer to the 160 range on the i.t. Goose is darn difficult to keep moist. I also have smoked them, run them through the grinder, added cream cheese and chives and used the mixture as the stuffing for abt's.
 

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