Goose Breast with some Q View

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Smoking Fanatic
Original poster
Sep 4, 2013
Omaha, Nebraska
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 up close

The still ended up dry.  Don't know how to fix that.  Definitely don't want to take these past 165.
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. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.